Warm Spinach Salad with Sausage and Potatoes
I adapted this warm spinach salad with sausage and potatoes 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 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 devoured every last bite.
Warm Spinach Salad with Sausage and Potatoes:
Ingredients:
- 8-10 vine ripe tomatoes, halved
- 1 cup mushrooms, quartered
- 1 small red onion, sliced into chunks
- 1 cup of baby potatoes
- 4-5 cloves of garlic (leave skins on)
- Olive oil, to taste
- Sea salt and freshly cracked pepper, to taste
- 8-10 spears of asparagus, ends removed
- 4 garlic and herb chicken sausages
- 12 oz fresh spinach
- Feta cheese
Balsamic and Mustard Dressing:
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp water
- 2 tbsp wholegrain mustard
- 1 clove of garlic
- Sea salt and freshly cracked pepper, to taste
How to Make a Warm Spinach Salad with Sausage and Potatoes
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Place the tomatoes, mushrooms, onion chunks, garlic cloves (with skin on), 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 large skillet over medium heat for 10 minutes or until done.
Make the dressing by whisking together 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.
Equipment
Ingredients
Salad:
- 8-10 vine ripe tomatoes halved
- 1 cup mushrooms quartered
- 1 small red onion sliced into chunks
- 1 cup of baby potatoes
- 4-5 cloves of garlic leave skins on
- Olive oil to taste
- Sea salt and freshly cracked pepper to taste
- 8-10 spears of asparagus ends removed
- 4 garlic and herb chicken sausages
- 12 oz fresh spinach
- Feta cheese
Balsamic and Mustard Dressing:
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp water
- 2 tbsp wholegrain mustard
- 1 clove of garlic
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
- Roast the veggies by placing the tomatoes, mushrooms, onion chunks, garlic cloves (with skin on), 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.
- Cook the sausage while the veggies are roasting, Heat a large skillet over medium heat and cook for 10 minutes, or until done.
- Make the dressing by whisking together 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.
- Make the salad by tossing 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
Original recipe from Real Simple Magazine
I made this last night; it was so good!
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.
Simply delicious!!
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!
This dish will surely suit for the following party. My house often organizes the party; especially, outdoor activities. Thanks your post!