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Polenta Panzanella Salad with Chickpea Bruschetta

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Courses, Side Dishes
Cuisine Italian

Ingredients
  

  • 1 18 oz roll polenta cut into ½-inch cubes
  • 1 tsp olive oil
  • salt and pepper to taste
  • 6 cups arugula
  • ½ red onion thinly sliced
  • 1 red bell pepper seeded and chopped
  • 1 cucumber seeded and sliced ½ -inch thick
  • 1 batch Chickpea Bruschetta see other recipe
  • 1 batch Balsamic Miso Mustard Vinaigrette see other recipe

Instructions
 

  • Preheat the oven to 400°F. Place the polenta cubes on a baking sheet lined with parchment paper or a silpat mat. Drizzle with the olive oil and sprinkle with the salt and pepper. Stir gently to evenly coat the cubes and spread them into one layer on the pan. Bake for 25-30 minutes golden brown and crispy.
  • Meanwhile, combine the arugula, red onion, bell pepper, cucumber and Chickpea Bruschetta in a large bowl.
  • Add the polenta cubes when cooked and toss with the Balsamic Miso Mustard Vinaigrette
Keyword vegan
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