ROASTED VEGETABLE AND POLENTA SALAD
Prepared polenta is an incredibly versatile and shelf-stable ingredient that is surprisingly low in calories and often gluten-free (make sure you check the label!). Rather than slice it, in this recipe I cut in into chunks like a traditional crouton and crisped it up in some sage-infused olive oil to add an interesting and hearty twist to a big salad.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the middle of the oven and preheat to 450˚ F. Combine the sweet potatoes, broccoli, red onion and tomatoes in a bowl. Add 2 tablespoons olive oil, 3/4 teaspoon salt and a generous amount of pepper; toss well. Spread out on the hot pan and roast, stirring once or twice, until the vegetables are browned, 25 to 30 minutes. Drizzle with 1 tablespoon vinegar, scraping up any stuck bits from the bottom of the pan.
- Meanwhile, cut the polenta into 1 1/2-inch pieces (about 24). Heat 2 more tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves and cook until crisp, 1 to 2 minutes. Transfer to a paper towel to drain. Add the polenta pieces to the remaining oil in the skillet; season with salt and pepper. Cook, turning occasionally, until the polenta pieces release easily from the pan and are golden and crisp, 15 to 20 minutes.
- Toss the salad greens with the remaining 1 tablespoon each olive oil and vinegar and a pinch each of salt and pepper. Divide among shallow bowls. Top evenly with the warm roasted vegetables and polenta along with any extra olive oil from the skillet. Break the goat cheese into bits and sprinkle over the salad. Tear the fried sage and sprinkle on top.
Nutrition Facts : Calories 390, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 7 milligrams, Sodium 1000 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 9 grams, Sugar 9 grams
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Dream Weaver
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a great make-ahead dish.
bonga kubheka
[email protected]I'm not a big fan of polenta, but I loved this salad. The roasted vegetables were delicious and the dressing was perfect.
JUTT FF GAMING
[email protected]This salad is so easy to make and it's so delicious. I will definitely be making it again.
Nawab Tosha
[email protected]I made this salad for a party and everyone loved it. It's a great make-ahead dish.
Bella Crochet
[email protected]This salad is delicious and healthy. I love the combination of roasted vegetables and polenta.
Aya Jamal
[email protected]I love this salad! It's so versatile and I can make it with whatever vegetables I have on hand. It's also a great way to get my kids to eat their vegetables.
Ghulam Yaseen
[email protected]This salad is a great way to use up leftover roasted vegetables. I had some roasted broccoli and cauliflower and I added them to the salad. It was a delicious and healthy lunch.
Pratikshya Adhikari
[email protected]I followed the recipe exactly and the salad turned out great. The roasted vegetables were perfectly tender and the polenta was creamy and flavorful. I would definitely recommend this recipe.
Tazmia Nero
[email protected]This salad is so easy to make and it's so delicious. I love that I can use whatever vegetables I have on hand. It's a great way to get your daily dose of vegetables.
Faith Tucker
[email protected]I made this salad for a potluck and it was a big hit! Everyone loved the roasted vegetables and the polenta was cooked perfectly. I will definitely be making this salad again.
Jacoby Heredia
[email protected]This roasted vegetable and polenta salad is a delicious and healthy meal that is perfect for a summer lunch or dinner. I love the combination of roasted vegetables and creamy polenta, and the dressing is the perfect finishing touch.