Print Pin


Tomato, Goat Cheese & Spinach

Course 1. Appetizer
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4


  • 1 pkg (625g) Pelmen Foods Savoury Perogies
  • 2 cup cherry tomato halved
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. brown sugar
  • 1 large garlic clove finely minced
  • Salt and fresh ground pepper
  • 3 cup baby spinach
  • 1 cup baby arugula
  • ½ cup red onion thinly sliced
  • ¼ cup goat cheese crumbled

Possible Toppings: Pine nuts, Feta.

    Balsamic Vinaigrette:

    • 4 tbsp. extra-virgin olive oil
    • 3 tbsp. balsamic vinegar
    • 1 tsp honey mustard
    • Salt & fresh ground pepper


    • Preheat oven to 450F and line a baking sheet with parchment paper.
    • In a medium bowl, toss tomatoes with olive oil, balsamic, brown sugar and garlic, season with salt and pepper.
    • Spread tomatoes cut side up with liquid on lined baking sheet and roast in oven for 30 mins until caramelized. Remove from oven and set aside to cool.
    • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
    • Whisk together oil, vinegar, honey mustard and season with salt and pepper.
    • In a large salad bowl, add spinach, arugula, tomatoes, onions, perogies and gently toss with vinaigrette.
    • Top with goat cheese and serve.