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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Paula Alvarado
[email protected]This salad is delicious and refreshing. It's a great way to enjoy summer vegetables.
Mailk Faraz
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of fiber and protein. I like to serve it with a side of whole-wheat bread or pita.
islamic News BD
[email protected]This salad is a great way to use up leftover polenta. I usually make a big batch of polenta on the weekend and then use it to make this salad during the week. It's a quick and easy meal that's also healthy and delicious.
Sakib Mina
[email protected]I love this salad! It's so versatile. I've made it with different types of vegetables and it's always delicious. I also like to add different herbs and spices to change up the flavor.
Md Narul
[email protected]This salad is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time. I usually make a double batch so I have leftovers for lunch the next day.
Megan O'Brien
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted carrots and potatoes. I usually serve it with a side of grilled chicken or fish.
Rabin Chitrakar
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying. I especially love the roasted eggplant and zucchini.
Nadir Balouch
[email protected]This salad is a great way to use up leftover roasted vegetables. I love the combination of flavors and textures. The polenta is creamy and smooth, while the roasted vegetables add a nice crunch.
Abid Zia
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it! The roasted vegetables were perfectly cooked and the polenta was creamy and delicious. I'll definitely be making this again.
Waqas gillani
[email protected]This salad is delicious! The roasted vegetables are so flavorful and the polenta is creamy and rich. I love the addition of the herbs and spices. It's a perfect salad for a summer picnic.
Sam Lee
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your daily dose of vegetables. I especially love the roasted red peppers and zucchini.
Phoenix Handley
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand. It's a great way to use up leftover roasted vegetables too.
Naomi Yebaoh
[email protected]I'm not a huge fan of polenta, but this salad changed my mind. The roasted vegetables and the tangy dressing really brought out the flavor of the polenta. I'll definitely be making this again.
Talha Kutivai Official
[email protected]This roasted vegetable and polenta salad was a hit at my last dinner party! The vegetables were perfectly roasted and the polenta was creamy and flavorful. I loved the addition of the feta cheese and balsamic vinegar dressing. It was a light and refr