Sheet Pan Sausage and Peppers Arugula Salad | Natalie Cooks

Name: Sheet Pan Sausage and Peppers Arugula Salad | Natalie Cooks
Total time: 40 min
Ingredients: 3-4 bell peppers, cut into bite-sized pieces (about 3-4 cups); 2-3 medium potatoes (about 1 lb), cut into small bite-sized cubes (about 3 cups); 2 tbsp olive oil; 1 tsp kosher salt, (divided); 4 Italian sausages ((raw, about 1 lb)*); 2 tbsp lemon juice; 1 tbsp dijon mustard; 1 tbsp honey; 6 cups arugula**; Chopped toasted nuts, for topping; Black pepper, for topping; Lemon wedges; *It’s best to use raw sausages. If you are using pre-cooked sausage, then you can remove them from the sheet pan as soon as they are a little browned on top and continue to roast the veg; **You can use thinly sliced kale or another leafy green in place of arugula.; Note: ~ If you’re planning on having leftovers, only toss the arugula in with what you will eat right away. See “leftovers and repurposing” section!; Make it more hearty! ~ Add in some cooked grains like farro or quinoa to bulk it up a bit or serve with buttered/avocado toast.

nataliecooks.com

This sheet pan dinner salad is so easy to make and packed with veggies and protein. Potatoes, peppers, and your favorite sausage get roasted on one baking s ...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nataliecooks.com.

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Ingredients

3-4 bell peppers, cut into bite-sized pieces (about 3-4 cups)
2-3 medium potatoes (about 1 lb), cut into small bite-sized cubes (about 3 cups)
2 tbsp olive oil
1 tsp kosher salt, (divided)
4 Italian sausages ((raw, about 1 lb)*)
2 tbsp lemon juice
1 tbsp dijon mustard
1 tbsp honey
6 cups arugula**
Chopped toasted nuts, for topping
Black pepper, for topping
Lemon wedges
*It’s best to use raw sausages. If you are using pre-cooked sausage, then you can remove them from the sheet pan as soon as they are a little browned on top and continue to roast the veg
**You can use thinly sliced kale or another leafy green in place of arugula.
Note: ~ If you’re planning on having leftovers, only toss the arugula in with what you will eat right away. See “leftovers and repurposing” section!
Make it more hearty! ~ Add in some cooked grains like farro or quinoa to bulk it up a bit or serve with buttered/avocado toast.