Warm Spinach Salad with Sausage and Potatoes

I adapted this warm spinach salad with sausage and potatoes recipe I found in Real Simple magazine to make one of the most delicious salads I’ve ever had. I roasted some onions, baby potatoes, mushrooms, garlic, tomatoes, red onion, and asparagus in the oven. I tossed the spinach with warm vegetables, sausage, feta cheese, and a balsamic and mustard dressing. It was really quick and simple to make and tasted so unbelievably good. My kids, husband, and I all loved this meal and devoured every last bite.

Warm Spinach Salad with Sausage and Potatoes:

Ingredients:

How to Make a Warm Spinach Salad with Sausage and Potatoes

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Place 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.

While the veggies are roasting, cook the sausage in a large skillet over medium heat 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.

Warm Spinach Salad with Sausage and Potatoes

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Course: Main, Salad

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Real Simple

Equipment

• Baking Sheet
• Large skillet

Ingredients

Salad:

• 8-10 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
• 8-10 spears of asparagus ends removed
• 4 garlic and herb chicken sausages
• 12 oz fresh spinach
• Feta cheese

Balsamic and Mustard Dressing:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 2 tbsp water
• 2 tbsp wholegrain 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 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.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking