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+ servings
Summer sausage salad in a bowl with fork ready to eat
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Summer Sausage Salad

This Summer Sausage Salad is summery, fresh and zesty. On the table in under 20 minutes, it’s an easy to pull together weeknight dinner, or weekend lunch. This healthy sausage salad is light with a little bit of crispyness, crunch all wrapped up in a citrus tangy homemade dressing.
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 586kcal
Author Kim

Ingredients

Salad

  • 250 grams lean beef sausages 4 sausages usually does it
  • 2 cups potatoes cut in squares
  • ¼ cup Chickpeas drained and rinsed
  • 3 cups Baby spinach
  • ¼ cup Zucchini diced
  • 1 small Green Apple diced
  • Red Capsicum/Pepper diced
  • ¼ cup Green beans sliced in 1 cm lengths
  • 1 tablespoon Feta cheese
  • 2 tablespoons Walnuts

Dressing

  • ¼ cup Dijon mustard
  • ½ teaspoon Soy Sauce
  • 1 teaspoon Lemon juice fresh or bottled
  • ½ teaspoon Raw honey
  • 1 teaspoon Minced garlic

Instructions

  • Make the Dressing: Combine all ingredients into a bowl and whisk together. Cover and put in fridge.
  • Potatoes: Heat oven to 180 degrees C/320 degrees F and place the potatoes and pumpkin onto a baking tray lined with baking paper. Lightly spray with oil and sprinkle some salt over. Bake for 15 - 20 minutes. Once cooked, remove from over and set aside.
  • Walnuts: crumble the walnuts with your hands and put on a baking tray. Light toast with the potatoes for 3 to 4 minutes, then set aside to cool.
  • Sausage: Add the sausages to a non stick pan on high heat and cook for 3 to 4 minutes until they have some colour. Butterfly the sausages, by cutting them in half lengthways, but don’t cut all the way through. Do this for all 4 sausages. Continue to cook the sausages until dark and crispy.
  • Once cooked, drain sausages on paper towel to remove any excess oil. One at a time, cut the sausages in half lengthways, and slice into pieces approx. 1cm x 1cm. Set aside while you prepare the salad.
  • Salad: Drain the chickpeas and add them to a salad bowl, along with the baby spinach, zucchini, green apple, capsicum/pepper, green beans, walnuts, feta, and half of the sausage. Add the dressing and use your hand or salad spoons to gently toss through.
  • Plating up: Divide the salad amongst 2 bowls, and add the remaining chopped sausage on top. Garnish with fresh chopped parsley, salt and pepper and enjoy.

Notes

  1. Salad is best eaten fresh when it's made.  Leftovers will keep for 24 hours.  Discard after this time.

Nutrition

Calories: 586kcal | Carbohydrates: 95g | Protein: 35g | Fat: 50g | Saturated Fat: 5g | Fiber: 11g | Sugar: 7g