Warm Spinach and Sausage Salad
Elevate your salad game with this Warm Spinach and Sausage Salad, a hearty yet vibrant dish that combines fresh baby spinach with the bold flavors of perfectly browned Italian sausage and a tangy balsamic-Dijon dressing. Bursting with color and texture, this salad features sweet cherry tomatoes, caramelized red onions, and crumbled feta cheese, creating a balanced medley of savory, tangy, and slightly spicy notes. Quick to prepare in just 30 minutes, this recipe offers a satisfying way to enjoy leafy greens warm, making it perfect for a light dinner or an impressive lunch. Customize the spice level by choosing mild or spicy sausage and optional red pepper flakes. Serve this warm spinach salad fresh, and let its comforting warmth and rich flavors take center stage at your table.
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Recipe Information
Ingredients
- 6 cups Baby spinach
- 8 ounces Italian sausage (mild or spicy)
- 1 small Red onion
- 2 cloves Garlic
- 1.5 cups Cherry tomatoes
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons Olive oil
- 0.5 cup Feta cheese, crumbled
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Wash and dry the baby spinach thoroughly. Place the spinach in a large salad bowl and set aside.
Slice the red onion thinly and mince the garlic cloves. Halve the cherry tomatoes.
Remove the sausage casings (if necessary) and crumble the sausage into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled sausage and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain excess grease.
In the same skillet, add another tablespoon of olive oil. Toss in the sliced red onion and minced garlic, cooking for about 3 minutes until softened and fragrant.
Add the halved cherry tomatoes to the skillet. Cook for an additional 3–4 minutes, stirring frequently, until the tomatoes begin to soften and release their juices.
Lower the heat to medium-low and pour in the balsamic vinegar and Dijon mustard. Stir well, letting the mixture simmer gently for 1–2 minutes to meld the flavors.
Season the warm dressing with salt, black pepper, and optional red pepper flakes for a touch of heat. Remove the skillet from the heat.
Pour the warm dressing mixture over the baby spinach in the salad bowl. Add the cooked sausage to the bowl as well.
Toss the salad until the spinach is evenly coated and slightly wilted from the warmth of the dressing.
Sprinkle the crumbled feta cheese on top and serve immediately while the salad is still warm.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 4271 mg | 186% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 863 mg | 66% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
