Warm Apple and Chicken Sausage Salad


by LYNNE VEA / PCC Natural Markets Chef


Posted on September 21, 2013 at 1:56 PM

Updated Saturday, Sep 21 at 2:49 PM


    4 PCC chicken or turkey Italian sausage links
    2 tablespoons olive oil
    1 cup sliced leek
    1 tart apple such as Honeycrisp or Cameo, cut into 3/4-inch dice
    1 teaspoon finely minced rosemary or 2 to 3 sage leaves, chopped
    1/2 cup coarsely chopped toasted hazelnuts
    1/4 teaspoon ground clove
    2 tablespoons maple syrup
    2 tablespoons balsamic vinegar
    2 tablespoons extra virgin olive oil
    Salt and pepper, to taste
    4 to 6 cups mixed salad greens or tender braising greens


Preheat oven to 350° F.

Roast the sausages in the oven for 15 to 20 minutes, or until done through. Cut them into 1/2-inch slices.

Meanwhile, heat the olive oil in a heavy sauté pan and add the leeks. Stir-fry for 3 to 4 minutes. Add the apples, sausage and rosemary and cook 3 to 4 minutes more. Stir in the remaining ingredients except the salad greens and heat through. Arrange the greens on 4 plates and spoon the warm topping over.