Pecan-Crusted Goat Cheese Salad With Pomegranate Vinaigrette

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1/4 tube of polenta (4 ounces), cut into 1-inch cubes

Cooking spray

1 ounce goat cheese

1 tablespoon chopped pecans

2 tablespoons pomegranate juice

1 teaspoon olive oil

1 teaspoon Dijon mustard

3 cups fresh spinach

1/2 cup shredded carrot

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