Go Back
–+ servings
Warm Spinach Salad with Sausage and Potatoes
Print

Warm Spinach Salad with Sausage and Potatoes

Course Main, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet

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.