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Goat Cheese Brûlée, Petite Greens, and Pomegranate-Orange Vinaigrette: Main Image

Quick Facts

Nutrition Facts

Calories 867
  Calories from Fat 539 (62%)
(94%)Total Fat 61g
(75%)Saturated Fat 15g
Polyunsaturated Fat 5g
Monounsaturated Fat 38g
(12%)Cholesterol 36mg
(14%)Sodium 336mg
(13%)Potassium 460mg
Total Carbohydrate 71g
(14%)Dietary Fiber 4g
Sugars 54g
Sugar Alcohols 0g
(29%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Goat Cheese Brûlée, Petite Greens, and Pomegranate-Orange Vinaigrette


  • Pomegranate-Orange Vinaigrette2 1/2 cups pomegranate juice

  • 1 1/2 cups orange juice

  • 1 large shallot, finely chopped

  • 1/2 cup honey

  • 1/2 Tbs Dijon-style mustard

  • 1/2 Tbs red wine vinegar

  • 1 3/4 cups oil

  • Black pepper, freshly ground to taste

  • Goat Cheese Brûlée with Petite Greens1 lb goat cheese

  • 4 slices brioche bread

  • 1/2 cup granulated sugar

  • 1 1/2 lbs mixed baby greens

  • 16 grapefruit segments

  • 16 orange segments

  • 1/4 cup pomegranate seeds (garnish)

A complete light lunch—perfect for your next mid-summer party.


  • Pomegranate-Orange VinaigretteCombine pomegranate juice and orange juice in a small saucepan and reduce over low-heat to 3/4 cup; set aside.
  • Lightly sauté the chopped shallot until translucent and soft.
  • Add the pomegranate-orange reduction to the shallot and let it simmer over low-heat for 5 minutes.
  • Remove the reduction from the heat and allow it to cool down.
  • Add the honey, mustard, and vinegar to the reduction. Slowly whisk in the oil and season with black pepper to taste.
  • Goat Cheese Brûlée with Petite GreensWhisk the goat cheese in an electric mixer until soft.
  • Cut the brioche slices diagonally and toast lightly. Spread softened goat cheese on toasted brioche triangles, and sprinkle with sugar.
  • Using a cooking torch, or the broiler, lightly caramelize the sugar to a golden brown.
  • Toss the baby greens with 1/4 cup of the pomegranate-orange vinaigrette.
  • Serve salad on plates with citrus segments and fresh pomegranate seeds as garnish. Place goat cheese brûlée onto the salad.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.