Warm Spinach Salad with Sausage and Potatoes
I adapted a recipe for a warm spinach salad with sausage and potatoes from Real Simple, and it was one of the most delicious salads I’ve ever had. I roasted some onions, baby potatoes, mushrooms, garlic, tomatoes, red onions, and asparagus in the oven. I tossed the spinach with warm vegetables, sausage, feta cheese, and a balsamic-mustard dressing. It was quick and simple to make and tasted unbelievably good. My kids, husband, and I loved this hearty warm spinach salad, and thought it paired well with soft parmesan dinner rolls.
Warm Spinach Salad with Sausage and Potatoes
Ingredients:
- 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
- 10 spears of asparagus, ends removed
- 4 garlic and herb chicken sausages
- 12 oz fresh spinach
- Feta cheese
Balsamic-Mustard Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp whole-grain 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.
Roast the veggies by placing the tomatoes, mushrooms, onion chunks, garlic cloves (with their skin on), and baby potatoes on the baking sheet. Drizzle with olive oil and season with sea salt and freshly cracked pepper.
Roast for 20-25 minutes, stirring occasionally.
Add the asparagus and roast for 10 minutes or until the asparagus and potatoes are fork-tender. Remove from the oven. Carefully remove & discard the garlic skins, slice, and toss with the roasted veg. Cover with a foil tent to keep warm.
Meanwhile, cook the sausage in a large skillet over medium heat for 10 minutes or until done.
Prepare the dressing by whisking together the vinegar, olive oil, mustard, water, and garlic, then season with sea salt and freshly cracked pepper to taste, until well combined.
Finish preparing the spinach 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.
Equipment
Ingredients
- 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
- 10 spears of asparagus ends removed
- 4 garlic and herb chicken sausages
- 12 oz fresh spinach
- Feta cheese
Balsamic-Mustard Dressing:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp water
- 2 tbsp whole-grain 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 skins on), and baby potatoes on the baking sheet. Drizzle with olive oil and season with sea salt and freshly cracked pepper.
- Roast for 20-25 minutes, stirring occasionally.
- Add the asparagus and roast for 10 minutes or until the asparagus and potatoes are fork-tender. Remove from the oven. Carefully remove & discard the garlic skins, slice, and toss with the roasted veg. Cover with a foil tent to keep warm.
- Meanwhile, cook the sausage in a large skillet over medium heat for 10 minutes or until done.
- Prepare the dressing by whisking together the vinegar, olive oil, mustard, water, and garlic, then season with sea salt and freshly cracked pepper to taste, until well combined.
- Finish preparing the spinach 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.
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!