Warm Spinach Salad with Sausage and Potatoes

Warm Spinach Salad with Sausage and Potatoes

I adapted a recipe I found in Real Simple magazine to make one of the most delicious salads I’ve ever had. I roasted some onions, baby potatoes, mushrooms, garlic, tomatoes, red onion and asparagus in the oven. I tossed the spinach with the warm vegetables, sausage, feta cheese and a balsamic and mustard dressing. It was really quick and simple to make and tasted so unbelievably good. My kids, husband, and I all loved this meal and gobbled up every last bite. I look forward to making this over and over again. Try this recipe, I think you’ll love it!

Warm Spinach Salad with Sausage and Potatoes:
Adapted recipe and photos by For the Love of Cooking
Original recipe from Real Simple Magazine
  • 4 garlic and herb chicken sausages
  • 8-10 vine ripe tomatoes, halved
  • 1 red onion, sliced into chunks
  • 1 cup of baby potatoes
  • 1 cup mushrooms, quartered
  • 8-10 spears of asparagus, ends removed
  • 4-5 cloves of garlic (leave skins on)
  • Olive oil, to taste
  • Sea salt and freshly cracked pepper, to taste
  • 12 oz of fresh spinach
  • Feta cheese (not pictured)

Preheat the oven to 400 degrees.

Line a baking sheet with tinfoil and coat with cooking spray. Chop the tomatoes in half, quarter the mushrooms and chop the onion. Place the tomatoes, onion chunks, mushrooms and baby potatoes on the baking sheet. Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Place in the oven and roast for 20-25 minutes, stirring occasionally. Add the asparagus and continue to roast for 10 minutes or until the asparagus and potatoes are fork tender.

While the veggies are roasting, cook the sausage in a skillet over medium heat for 10 minutes or until done.


Balsamic and Mustard Dressing:

  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tbsp water (not pictured)
  • 2 tbsp whole grain mustard
  • 1 clove of garlic
  • Sea salt and freshly cracked pepper, to taste

Whisk the vinegar, olive oil, mustard, water, garlic then season with sea salt and freshly cracked pepper, to taste, until well combined.

Once the veggies are out of the oven, carefully remove the skin from the garlic and then slice. Toss the warm veggies and sliced sausages with the spinach and dressing until evenly coated. Top with feta cheese. Serve immediately and enjoy.

Click here for a printable version of this recipe – For the Love of Cooking.net


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  1. This was so good, I didn't include sausage and instead served as a side with fish. I left off the asparagus and went with green pepper and carrots.

  2. I like to call this “The Man Salad”. I did slightly augment the ingredient based on what I had on hand, but it was delicious nonetheless. I have been given the go-ahead to make this again!

  3. This dish will surely suit for the following party. My house often organizes the party; especially, outdoor activities. Thanks your post!