Roasted Vegetable and Polenta Salad
Ingredients
- 2 medium sweet potatoes, cut into 3/4-inch pieces
- 1 small head broccoli, florets and stems chopped
- 1 small red onion, cut into 3/4-inch wedges
- 1 cup cherry or grape tomatoes
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons white wine vinegar
- 1 18-ounce tube prepared polenta
- 12 large sage leaves
- 1 5-ounce package mixed baby salad greens
- 2 ounces goat cheese
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