Crisp Apple and Sausage Salad

This hearty and flavorful salad is easy to prepare and great served over warm laffa bread for a complete meal. While my favorite version contains a tasty gourmet chicken and apple sausage, any smoked sausage such as kielbasa will do. Enjoy

Crisp Apple And Sausage Salad Ingredients

• 2 teaspoons extra-virgin olive oil

• 1 (12 ounce) package chicken apple sausage, sliced in 1/2 inch rounds

• 1 small Granny Smith apple, cored and sliced

• 1 tablespoon fresh lemon juice

• ? cup extra-virgin olive oil

• 1 teaspoon Dijon mustard

• ? cup fresh lemon juice

• kosher salt and ground black pepper to taste

• 8 cups mixed field greens, washed and dried

• 1 cup baby arugula leaves, washed and dried

• 1 small red onion, thinly sliced

• cup toasted pecans

• cup crumbled blue cheese

How to Make Crisp Apple And Sausage Salad

1. Place 2 teaspoons olive oil in a skillet and heat over medium heat. Stir in the sausage; cook until browned, about 5 minutes. Set aside to cool.

2. Place the apple slices in a bowl, and sprinkle with 1 tablespoon lemon juice. Set aside.

3. To make the dressing, whisk together 1/3 cup olive oil, Dijon mustard, 1/3 cup lemon juice, salt, and pepper in a bowl until creamy.

4. Place the field greens and arugula leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese, and apple slices. Pour the lemon dressing over the salad mixture, and toss to coat evenly. Add the sausage, and toss again.

Crisp Apple And Sausage Salad Nutritions

• Calories: 349.5 calories

• Carbohydrate: 10.7 g

• Cholesterol: 43.9 mg

• Fat: 29 g

• Fiber: 3.1 g

• Protein: 12.9 g

• SaturatedFat: 6.2 g

• ServingSize:

• Sodium: 771.9 mg

• Sugar: 4.7 g

• TransFat:

• UnsaturatedFat:

Crisp Apple And Sausage Salad Reviews

• This salad made a wonderful light Sunday night fall supper served with a nice crusty bread. The only change I made was to add just a touch of honey to the dressing. Very good

• I love this salad. I make it for dinner almost every week scaled down for two people. The only thing I do differently is saute the onion for a couple of minutes with the sausage. Thanks

• Thanks for this most interesting recipe. sorry i did change a couple of things but it was still good. i didnt have pecans so used walnuts; some of my friends dont like blue cheese (dont know whats wrong with them) so i used parmesan instead. worked a treat. but i AM going to make it with blue next time - at least a small one for those who are blue lovers

• Wonderful I used pine nuts and baby Romaine because thats what I had. Go easy on the onion; it can be overpowering. I also added 1 tsp sugar to the dressing to cut some of the tartness. Well definitely be making this again. Thanks for giving us a new way to use up a bunch of arugula

• I am giving this recipe a three because the dressing is very bitter. It had a really unpleasant taste and ruined a great salad. My husband had the salad without the dressing. He used bottled honey mustard and said this was one of the best salads hes had. If you make this skip the dressing. It ruins a great salad

• Great salad I found that adding the sausage to the salad was so enjoyable. I did add 1/2 tsp. of agava nectar to the dressing to cut the tartness. Real good

• This was awesome. Used goat cheese because I dont like blue cheese and added a bit of honey to the dressing. Sooo good, I was looking forward to leftovers but there werent any.

• EXCELLENT salad. The only thing I did differently was to use chicken strips (will try with sausage next time) and add a dash of honey to the dressing. The family loved it

• Outstanding Dont change a thing

• Really realllly yummy

• Oh my I got both dandelion greens and arugula in my veggie box delivery this week. ive never prepared either...so this was a perfect use of both for a first timer I also subbed the sausage with kielbasa and the blue cheese with gorgonzola. SOOOOO good

• I loved the idea, but my results were far from great. Would not make this again.

• Perfect- as is thanks for sharing

• Dressing was simple and delicious. I used gorgonzola instead of blue cheese, and cooked the sausage on the grill. It turned out great

• This salad makes a decadent, filling meal While cooking the sausage, I added a splash of light beer to the end of the cooking time. This added a nice balance to the apple sweetness. Like others, I used goat cheese. Instead of apples, roasted beet slices added great color. Brown rice cooked in chicken broth garnished the side. A new, healthy favorite

• I loved it. Hubby and son felt so so. Dressing needs a little sugar. Good light refreshing dinner.

• A really nice salad that is a change of pace. I especially like it as a green salad in winter.

• Yum. Add a little honey to dressing, used feta instead of blue cheese