Warm Spinach Salad with Sausage and Potatoes
User Reviews
0
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Course
Main Course, Salad
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Cuisine
American
Warm Spinach Salad with Sausage and Potatoes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Salad:
- 8-10 tomato halved, vine ripe
- 1 cup mushrooms quartered
- 1 red onion sliced into chunks, small
- 1 cup baby potatoes
- 4-5 cloves garlic leave skins on
- olive oil to taste
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 8-10 asparagus ends removed, spears
- 4 chicken sausage with garlic and herb
- 12 oz spinach fresh
- feta cheese
Balsamic and Mustard Dressing:
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2 tbsp water
- 2 tbsp wholegrain mustard
- 1 clove garlic
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
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.
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