Goat Cheese Stuffed Date Salad

Made  times
Carissa Vogel 3

"This is a quick, light salad that is very satisfying. Great for one person or a large group. I used this for myself one night for dinner, but the recipe can be made for any number of people. I also didn't think to put pecans on the salad at the time, but I'm sure it would make a great addition to it."
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20 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 69.9g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 126 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Spread goat cheese inside each date half.
  3. Cook dates on preheated grill until dates begin to caramelize and goat cheese melts, about 5 minutes. Remove from grill and cut each date half into halves.
  4. Mix spinach, pear, onion, and tomatoes together on a plate or in a bowl; top with dates. Drizzle olive oil and vinegar over salad.



Really good salad. I didn't have the grill on so I ended up sautéing the dates over medium-high heat instead.

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