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Warm Spinach Salad with Sausage and Potatoes
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Course:
Main Course, Salad
Cuisine:
American
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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