Author Pam - For the Love of Cooking / Original by Real Simple
Equipment
Baking Sheet
Large skillet
Ingredients
Salad:
8-10vine ripe tomatoeshalved
1cupmushroomsquartered
1small red onionsliced into chunks
1cupof baby potatoes
4-5clovesof garlicleave skins on
Olive oilto taste
Sea salt and freshly cracked pepperto taste
8-10spears of asparagusends removed
4garlic and herb chicken sausages
12ozfresh spinach
Feta cheese
Balsamic and Mustard Dressing:
2tbspbalsamic vinegar
3tbspolive oil
2tbspwater
2tbspwholegrain mustard
1cloveof garlic
Sea salt and freshly cracked pepperto 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.