Winter salad with polenta croutons

Name: Winter salad with polenta croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Polenta 4 cups; Fennel 7 oz; Spinach 3 ½ cups; Red cabbage 1 ½ cup; Roquefort 1.8 oz; Pistachios shelled ½ cup; White grapes 1 &frac13; cup; Peanut seed oil to taste; Extra virgin olive oil 3.7 tbsp; Balsamic vinegar 1.7 tbsp; Black pepper to taste; Fine salt 1 tsp

523

Calories per serving

Energy Kcal 523
Carbohydrates g 16.7
of which sugars g 10.5
Protein g 7.7
Fats g 47.3
of which saturated fat g 9.58
Fiber g 4.2
Cholesterol mg 12
Sodium mg 488

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the time for the polenta to set

PRESENTATION

Winter salad is one of those classics from Northern Italy that really, really makes the most of the cold season. I mean, folks in places like Lombardy or Veneto love to use whatever's fresh from the garden—like crisp fennel, sweet persimmon slices, and those little pops of pomegranate. And here's the thing: tossing in polenta croutons takes this winter salad up a notch. You know, these golden cubes come from yesterday’s leftover polenta—cut and fried until crispy on the outside and just a bit tender inside. It’s a smart move—an old-school one—that makes sure nothing goes to waste. Plus, it gives you a whole new texture you just don’t get with regular bread croutons. The salad itself feels super fresh and light, even though it’s filled with hearty stuff like beans, roasted pumpkin, and apples—all the goodies you’ll find in Northern Italian markets when it gets chilly.

Honestly, the flavors from those winter veggies really shine, and the polenta croutons just give the whole thing a rustic, Italian vibe. These croutons are naturally gluten-free, so anyone can dig into this winter salad recipe without worry. Compared to a kale salad or even a Caesar, this has a more moist, satisfying bite thanks to the combo of soft greens and those warm, golden cubes. In lots of Italian homes, salads aren’t just for summer—they pop up all year, adapting to whatever’s on hand. That’s what makes a winter greens salad like this so fun; every bowl is a little different. Some folks toss in roasted chicken for extra protein, while others stick to all veggies for a really great vegetarian salad. Whatever way you go, this polenta crouton recipe brings comfort and tons of flavor—making it a standout for anyone into hearty salad ideas or healthy winter recipes that actually taste good. It's a simple dish, but it really makes you appreciate how tasty and practical Italian food can be, especially when using leftovers in such a clever way. It's like capturing the heart of Italian culinary wisdom in every bite. For sure.

INGREDIENTS

523

Calories per serving

Polenta 4 cups (550 g)

Fennel 7 oz (200 g)

Spinach 3 ½ cups (100 g)

Red cabbage 1 ½ cup (150 g)

Roquefort 1.8 oz (50 g)

Pistachios ½ cup (50 g) - shelled

White grapes 1 ⅓ cup (200 g)

for frying: Peanut seed oil to taste

for seasoning: Extra virgin olive oil 3.7 tbsp (50 g); Balsamic vinegar 1.7 tbsp (25 g); Black pepper to taste; Fine salt 1 tsp

Preparation

How to prepare Winter salad with polenta croutons

To prepare the winter salad, take the Polenta 1 and spread it on a 12 x 9-inch baking tray lined with parchment paper 2, distributing it with a spatula to create a layer about 0.4 inches thick. Cover with plastic wrap 3 and place in the fridge for about 20 minutes.

In the meantime, wash the grapes and place the bunches in a bowl 4. Wash, trim, and thinly slice the fennel 5 and cut the cabbage into strips as well 6.

Cut the cheese into small pieces 7 and take the polenta out. First, cut horizontal strips 0.8 inches wide 8 and then cut vertical strips of the same size to obtain cubes 0.8x0.8 inches about 0.4 inches thick 9.

At this point, heat the seed oil for frying to a temperature of 340°F, immerse a few polenta cubes at a time 10 11 and fry them until golden brown, then drain them on a tray lined with absorbent paper 12.

Now that all the ingredients are ready, you can compose the salad: in a large bowl, pour in the baby spinach, fennel 13, cabbage, shelled pistachios 14, and grape bunches 15.

To complete, also add the polenta cubes 16 and the Roquefort cheese 17. Prepare the dressing by pouring the oil, salt, pepper, and vinegar into a small bowl 18.

Mix to blend the dressing 19 and pour it over the salad just before serving it at the table 20. The winter salad with polenta croutons is ready to be enjoyed 21!