Spinach Blueberry Salad With Polenta Croutons

Name: Spinach Blueberry Salad With Polenta Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE POLENTA CROUTONS:; 1 teaspoon Olive Oil; 2 cloves Garlic. Pressed And Finely Minced; 3 cups Water; 1/2 teaspoons Salt; 3/4 cups Fine Ground Corn Meal; FOR THE DRESSING:; 1-1/2 Tablespoon Olive Oil; 3 Tablespoons Blueberry Syrup; 2 Tablespoons Balsamic Vinegar; 1 Tablespoon Fresh Mint, Chopped; 1/2 teaspoons Dry Mustard; Salt And Fresh Ground Black Pepper, To Taste; FOR THE SALAD ASSEMBLY:; 8 cups Baby Spinach Leaves; 1 cup Red Onion, Thinly Sliced; 1-1/2 cup Fresh Blueberries; 1/2 cups Light Crumbled Feta Cheese; 2 cups POLENTA CROUTONS

Servings: persons

FOR THE POLENTA CROUTONS:
1 teaspoon Olive Oil
2 cloves Garlic. Pressed And Finely Minced
3 cups Water
1/2 teaspoons Salt
3/4 cups Fine Ground Corn Meal
FOR THE DRESSING:
1-1/2 Tablespoon Olive Oil
3 Tablespoons Blueberry Syrup
2 Tablespoons Balsamic Vinegar
1 Tablespoon Fresh Mint, Chopped
1/2 teaspoons Dry Mustard
Salt And Fresh Ground Black Pepper, To Taste
FOR THE SALAD ASSEMBLY:
8 cups Baby Spinach Leaves
1 cup Red Onion, Thinly Sliced
1-1/2 cup Fresh Blueberries
1/2 cups Light Crumbled Feta Cheese
2 cups POLENTA CROUTONS

1
["POLENTA CROUTONS", "In a medium nonstick saucepan, heat olive oil over medium-high heat. Add garlic and saute until softened, about 2 minutes. Pour 3 cups water into pan and bring to a boil. Add salt and slowly whisk in corn meal. Reduce heat to medium and whisk continually for 15 minutes or until thickened.", "Lightly spray a 9x9"" baking dish with cooking spray. Pour thickened polenta into dish and place immediately into the refrigerator. Chill for 30 minutes.", "Preheat oven to 350 degrees F. Lightly spray a baking sheet with olive oil spray (I used my mister). Remove solid polenta from refrigerator and turn out onto a cutting board. Use a lightly-greased knife to slice polenta into 1"" cubes and place them onto the baking sheet. Bake for 20 minutes, or until crispy and lightly brown (inside will remain lightly soft). Remove from oven and cool.", "DRESSING", "Whisk all dressing ingredients together in a large liquid measuring cup. Allow to sit for 10 minutes.", "SALAD", "Place spinach leaves into a large serving bowl or plate. Add dressing (to taste - you may not use all of the dressing) and toss to coat. Garnish the salad with onion, blueberries, feta cheese, and polenta croutons.", "Nutrition Info per 2 1/2 cup serving: 255 calories, 8 g fat (5 g monounsaturated), 7 g protein, 34 g carbohydrates, 7 g fiber"]

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE POLENTA CROUTONS:, 1 teaspoon Olive Oil, 2 cloves Garlic. Pressed And Finely Minced, 3 cups Water, and more.

Yes, Spinach Blueberry Salad With Polenta Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!