Arugula and Goat Cheese Salad with California Raisin-Roasted Red Pepper Jam

Pulse roasted red peppers with California raisins and balsamic vinegar for a zesty salad topper—simple yet decadent.



    California Raisin-Roasted Red Pepper Jam

    • 1 cup roasted red bell peppers
    • 1/2 cup California Raisins
    • 2 tablespoons balsamic vinegar

    Shallot Vinaigrette

    • 2 tablespoons minced shallots
    • 1 tablespoon mild honey
    • 2 tablespoons cider vinegar
    • 2 tablespoons white balsamic vinegar
    • 1/2 cup grape seed oil
    • Kosher salt to taste


    • 3 tablespoons California Golden Raisins
    • 2 ounce goat cheese
    • 4-5 cups arugula
    • Freshly ground black pepper


    California Raisin-Roasted Red Pepper Jam
    Place everything in food processor. Pulse a few times or until mixture is chunky. Will yield more than four servings.

    Shallot Vinaigrette
    Whisk all ingredients but oil together and slowly whisk in grape seed oil to emulsify. Taste for seasonings, and adjust as needed. Set aside. Will yield more than four servings.

    Soak the California Golden Raisins in 1/4 cup of the shallot vinaigrette for 15 minutes. Mix arugula, ground pepper and half the goat cheese; add salad mixture to California Golden Raisins and toss. Divide arugula on four serving plates and top with remaining goat cheese. Top each serving with two tablespoons of California Raisin-Roasted Red Pepper Jam. Serve immediately.

    Makes four servings of salad
    Recipe courtesy of Drexel University

    Nutritional information listed below is per serving with 2 tablespoon jam and 1 tablespoon dressing

    Nutrition Facts Per Serving

    Calories 173 Total Fat 11g (sat 4g, mono 6g, poly 0.75g, trans 0g ); Cholesterol 6.5mg; Protein 4g; Carbohydrate 14g; (Dietary Fiber 1g; Sugars 11g; ); Sodium 120mg; Calcium 87mg; Potassium 215mg

    This recipe is found in the following categories:

    Special Diet

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