Crispy Polenta and Sage Salad with Pumpkin Seeds

Crispy Polenta & Sage Salad

Makes 2 servings
nut-free, gluten-free, vegan option


  • 2 tbsp avocado oil (or another high heat oil)
  • ¼ cup fresh sage leaves
  • 1 tube organic polenta
  • 2 cups radicchio, washed and roughly chopped
  • ¼ cup grape tomatoes, sliced in half
  • ¼ cup radishes, thinly sliced
  • 1 tbsp fresh chives, minced
  • ¼ shaved manchego (omit if making vegan)
  • ½ cup of Go Raw Sprouted Pumpkin Seeds
  • Salt & pepper, to taste
  • ¼ cup red olive oil
  • 1 clove of garlic, minced
  • 2 tbsp red wine vinegar
  • 1 tsp honey or maple syrup
  • ½ tsp dijon mustard
  • Salt & pepper to taste


  1. Fry the sage in ½ tbsp avocado oil on medium high heat for one minute. Set on a paper towel and season with salt and pepper.
  2. Cut the polenta in rings and then in half. Sauté in a cast iron on medium high heat in 1 tbsp avocado oil for a few minutes on each side until crispy. Be careful - the oil can splatter in this step.
  3. Make the dressing. Add all ingredients to a mason jar and shake well. Taste and adjust flavors as needed.
  4. Assemble the salad. Combine the remaining ingredients. Drizzle with remaining ½ tbsp of avocado oil. Season with salt and pepper. Top with the red wine vinaigrette and enjoy.

Recipe and photo by Dana Plucinski