Italian Sausage Arugula Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $23.00
- Nutrition
- 480 cal · 28g protein
- quick
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: cheese
Italian Sausage Arugula Salad is a Italian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $23 in groceries. You'll need 1 pan + 1 bowl, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb Italian sausage links
- 10 oz baby arugula
- 2 count red bell peppers
- 1 count English cucumber
- ⅓ cup oil-packed sun-dried tomatoes
- 2 oz Parmesan cheese
- ¼ cup pine nuts
- 1 package fresh basil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 3 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
Steps
- Toast the pine nuts in a dry skillet over medium heat 2-3 minutes, stirring, until golden. Set aside.
- Add 1 tbsp oil and the raw sausage links to the skillet and cook over medium 12-14 minutes, turning often, until browned and 160°F inside.
- While the sausage cooks, slice the bell peppers. Add them to the pan for the last 5 minutes to soften. Slice the sausage into coins.
- Whisk the vinegar, oregano, 2 tbsp oil, and salt and pepper in a large bowl. Dice the cucumber, chop the sun-dried tomatoes, and tear the basil.
- Toss the arugula, cucumber, sun-dried tomatoes, and basil with the dressing. Top with the sausage, peppers, pine nuts, and shaved Parmesan.
- Picky eaters can have the sausage, cucumber, and Parmesan plain, with the dressing on the side.
- Make ahead: cook and slice the sausage and peppers and whisk the dressing up to 2 days ahead. Store them separately in the fridge and toss the salad just before serving.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Sugar
- 5 g
- Fat
- 34 g
- Saturated fat
- 8 g
- Sodium
- 880 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Frederick Shaw / Unsplash