Spinach Salad with Goat Cheese, Almonds and Polenta Croutons


large bunch of spinach or mixed greens, washed and trimmed
1 c. polenta “croutons” (set polenta cut into 1″ cubes or smaller)
½ c. sliced almonds
4 oz. goat cheese, crumbled

2 T. olive oil
Juice of one lemon
Pinch of Kosher salt
Pinch of freshly cracked brown pepper


1. Combine the spinach, polenta, almonds and goat cheese in a large bowl.
2. Make the dressing by whisking together the olive oil, lemon, salt and pepper in a small bowl. Toss with the salad and serve immediately.

Naptime Notes

Naptime Recipe Serving ideas

Cold hearty salads are a great meal in the warmer months on days when you are too busy to Naptime Chef or it is too hot to cook. I find the basic formula for a great salad is a crumbled cheese, dark or mixed lettuce, nuts for crunch and a tangy bite like a dried fruit or flavored crouton. I prefer lighter viniagrettes for my salad, anything too heavy overshadows the flavors in the salad.

Naptime Stopwatch

Making this salad takes about 12 minutes, if the polenta is already leftover or you buy precooked. It will take longer if you make the polenta from scratch.

Naptime Reviews

My daughter is not big on salad yet, but she loved her second helping of polenta.

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