Field Roast Italian sausages have made a big hit in my kitchen. Over the years as I’ve transitioned from vegetarian to vegan, cooking for my family has also changed for the healthier. When it comes to meat alternatives, my kids and I can be fairly picky. We like the good stuff! Plus, with a few meat eaters to feed — my teenage son and my sweetie — it takes some serious convincing to get these carnivores to eat and enjoy vegan options.
That’s why I’m happy to share this Italian Spring Salad recipe featuring Field Roast Italian sausage! It’s good, satisfying, and totally plant-based.
I’ve used this artisan vegan sausage in pasta dishes before, but one day I thought about how I could add something hearty to my salad, and this sausage was the perfect addition. It’s made with eggplant, onions, garlic, zesty lemon juice, rich red wine, organic apple cider vinegar, fennel seed, and sweet red pepper, slice it and grill it however you’d like. I sliced the sausage bias cut and grill it lightly in a cast iron pan with chopped sweet bell peppers and a drizzle of coconut oil.
[tweetshare tweet=”Make this Italian Spring Salad as a main course for lunch or serve as a fresh side for dinner – featuring @FieldRoast Italian #vegan sausage.” username=”stephaniekordan”]
Italian Spring Salad with Field Roast Italian Sausage
I’ve made this salad with a variety of flavors– peppery arugula and radicchio has a little bitterness, fresh slices of cucumber, sweet cherry tomatoes and bell peppers, citrusy lemon and creamy avocado– all to showcase the zesty Italian sausage. Pairs well with veggie pasta and Pinot Grigio wine or a lemony iced tea.
- handful of arugula
- 1/2 head radicchio, sliced
- 1 cucumber, sliced in strips
- handful of cherry tomatoes, halved
- 2 sweet bell peppers, chopped
- 1 avocado, halved and sliced
- 2 lemons, juiced
- 1 tbl olive oil
- 1 tbl mustard
- Field Roast Italian sausage
- a few fennel sprigs, optional
- black pepper, to taste
- 1 tbl coconut oil, for frying
Prepare all ingredients (except for the Italian sausage) and assemble salad in a big bowl.
In a cast iron or small frying pan, drizzle a little coconut oil in and add chopped sausage pieces. Sauté until lightly browned, about 2-3 minutes. Take care not to burn the sausage. Allow to cool slightly before tossing into salad greens.
Mix the salad dressing: olive oil, lemon, and a dollop of mustard (I like Dijon mustard).
Toss and dress the salad, then top with Italian sausage. Enjoy!