My weekend was both fun and exhausting 🙂 We said goodbye to the beautiful weather for a little while, now its back to jeans and boots…c’mon Summer! I got to spend time with my best friend who I never get to see, we went and got pedi’s…probably the greatest feeling ever after a long winter of no TLC towards to feet! We also got to take our little guy to Maple Syrup Sunday…yesss here in Maine, that’s a holiday haha We got Maple Syrup cotton candy, maple syrup butter, maple syrup ice cream, and obviously, PURE Maple Syrup…it was fabulously sweet! 😉
Needless to say after all that sugar we needed something a little more savory! Well this warm Sausage and Vegetable Salad was just the ticket and out.of.this.world. I made a dressing to go with it, but honestly it doesn’t really need it if you’re not into that. The spicy sausage against the roasted vegetables stop a beautiful bed of arugula and fresh spinach…mmm it was flippin’ amazing! You could totally eliminate the sausage if you’re looking to make this a little more waist friendly or vegetarian, you could use chicken sausage instead..whatever your little heart desires!
This was easy, quick, and absolutely divine…I highly advise you to make this soon! Its a perfect weeknight meal, or light summer salad to grace any cookout or party! Make it, love it, ENJOY!
Ingredients
- 3 vine ripened tomatoes, quartered
- 1 cup grape tomatoes
- 1/2 of a large red onion, cut into chunks
- 4-5 cloves garlic, peeled
- 1 cup broccoli florets
- 1 cup baby potatoes
- 1 tablespoon olive oil
- Freshly cracked salt and pepper
- 10 asparagus stalks, ends removed then cut in half.
- 3 spicy Italian sausage links.
- 3 ounces fresh spinach
- 3 ounces arugula
- 1/2 cup Feta
- 2 Tablespoons Olive Oil
- 3 Tablespoons Balsamic Vinegar
- 1 1/2 teaspoons honey
- Salt & Pepper to taste
Directions
- Preheat oven to 400 degrees.
- Spray baking sheet with cooking spray.
- Toss on the tomatoes, grape tomatoes, red onion, garlic cloves, broccoli, and baby potatoes.
- Drizzle with olive oil, toss to coat.
- Sprinkle with salt and pepper. Pop in the oven for 20 -25 minutes.
- Remove from oven and Add the asparagus stalks. Pop back in for 10 minutes, until the potatoes and asparagus are tender.
- Over medium-high heat, In a skillet with raised edges, add 1/4-1/2 inch of water. Add the sausage links and cover.
- Once brought to a rolling boil, remove cover and reduce heat to medium. Allow sausages to cook all the way through, 5-10 minutes, until most of the water has disappeared, flipping occasionally.
- Once the water has mostly disappeared and sausages are cooked through, dump the remaining water, keep the heat on medium, and crust up the outer casing of the sausage, flipping every couple of minutes.
- For the dressing, add all ingredients to a bowl and whisk together.
- Once the vegetables are done, assemble the salad.
- Toss together the spinach and arugula, top with the roasted vegetables, and sliced sausage.
- Drizzle dressing on top, toss to mix, and Enjoy!
Notes
Adapted From: For the Love of Cooking
