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This Arugula Salad with Sausage and White Beans is a one-skillet dish brimming with nutritious ingredients and delightful tastes. It’s a quick 30-minute meal that you simply have to try!
Why You’ll 🫶🏻 this Salad
This easy-to-make salad is a healthy option for lunch or dinner, rich in protein and fiber, and bursting with flavor. The creamy beans, roasted peppers, and tangy olives are combined with a touch of Bistro-Style Mustard Vinaigrette. After that, everything is mixed with lively peppery arugula and garnished with delicious chicken sausage, which you can find in most grocery stores. This isn’t merely a salad to complement a meal; it’s a full MEAL, so versatile in ingredients and flavors! Enjoy! ~Nicole
Key Ingredients for Arugula Salad with Sausage and White Beans
Arugula is the peppery and vibrant green leaf base for this salad. Contrary to popular belief, it is not a lettuce. It is part of the Brassica family of cruciferous vegetables, like broccoli and cauliflower. The recipe calls for 7 ounces, which is somewhat of an odd number because most grocery stores sell 5-ounce containers of greens. Some stores, like Trader Joe’s, sell 7-ounce bags of arugula. That said, use as much or as little as you like.
Cooked Chicken or Turkey Sausage is the star protein in this salad. Brands like Gilbert and Amylu are readily available in most supermarkets and offer a variety of flavors. Look for one that complements the other flavors in the salad, like roasted garlic, caprese, or sun-dried tomato. Avoid using pork sausage as it tends to be too fatty.
Cannellini Beans are creamy white kidney beans that add rich texture and protein to an arugula salad. They pair well with the peppery taste of arugula and boost the salad’s nutritional benefits, creating a fulfilling dish.
Roasted Red Peppers bring a delightful smoky sweetness and bright color, enhancing the peppery taste of the arugula.
Kalamata Olives have a deep, fruity taste and a hint of tanginess. This briny element complements the peppery greens, elevating the salad’s overall flavor profile.
Bistro-Style Mustard Vinaigrette adds a zesty, vibrant flavor that brings all the ingredients together in a delicious, harmonious way.
Cheese is a final, optional ingredient. If using cheese, the variety will depend on the flavor profile of the sausage you choose. I will provide examples in the Substitutions section.
Equipment Needed
Tips for Making Arugula Salad with Sausages and White Beans
- To thinly slice the onion, cut the onion in half from stem to root (top to bottom). Lay each half cut-side down and trim the stem and root ends. Remove the skin, then return the cut-side down. Using a sharp knife, follow the lines of the onion and thinly slice. This will help the onion soften faster.
- Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium-high heat. Brown the sausages on one side for about 3 minutes.
- Turn the sausages over, add water, and cover. Reduce the heat to medium and cook for another 3 minutes. Transfer sausages to a cutting board.
- Pour off water, and wipe out the skillet. I like to use a paper towel and a pair of silicone tongs.
- Add the remaining tablespoon of oil and return to medium-high heat. Add the onion and sauté until softened, about 3-5 minutes.
- Add the peppers, olives, and ¼ cup of the vinaigrette. (I do not care for overly dressed salads, so I start with a small amount and serve the remaining on the side.) Bring to a brief simmer, then transfer to a large bowl. Slice the sausages on a thin bias.
- Add the arugula to the bean mixture, then gently toss. Plate individual portions, top with the sliced sausages, sprinkle with cheese, and serve with the extra dressing on the side!
Substitutions
- When choosing cooked sausages, opt for ones that complement the other flavors in the salad. In doing so, you can also change the flavor profile of the cheese if using it. For example, I use roasted garlic chicken sausage, so I chose a cheddar-gruyère cheese. If you chose a caprese or Italian-flavored sausage, a grating of Parmesan cheese would be delicious. Sun-dried tomato sausage? How about feta cheese? As I always say, “make it for you, make it your own.”
- Also, remember that you can use different vinegars for the vinaigrette, so try to choose one that complements the sausage-and-cheese pairing.
- White navy beans have a similar flavor and creamy texture to cannellini beans.
- You could use a spinach-and-arugula blend or just spinach, but you would lose that peppery bite.
- You could substitute the peppers with roasted tomatoes. I know Trader Joe’s carries them, and that would fit a quick, easy meal.
- How about capers for the Kalamata olives?
Serving Suggestions
With so much goodness on one plate, I think a good-quality artisan bread is all you need to accompany this salad, and it would complement any sausage-and-cheese combo you like.
This salad tastes best when enjoyed right away. However, if you anticipate having leftovers, only dress a portion of the arugula with some of the bean mixture, and slice just the amount of sausage you require. Keep the leftovers in separate airtight containers and store them in the refrigerator for up to 2 days.
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Arugula Salad with Sausage and White Beans
Ingredients
- 2 tablespoons Extra-virgin olive oil, divided
- 1 pound cooked chicken or turkey sausage
- ½ cup water
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 small red onion, stem and root end discarded, peeled, and cut in half, and sliced into thin slices from top to bottom
- 1 (9-ounce) jar roasted red peppers, rinsed, patted dry, and cut into ½-inch thick slices
- ½ cup pitted Kalamata olives, coarsley chopped
- 1 recipe of Bistro-Style Mustard Vinaigrette
- 7 ounces baby arugula
- 2 ounces Cheddar-Gruyère cheese, finely grated (optional)
Instructions
- Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add the sausages and brown them on one side for about 3 minutes. Turn the sausage, add water, and cover. Reduce the heat to medium and continue to cook until the sausages are heated through, about 3-5 minutes. Transfer the sausage to a carving board. Pour off any remaining water in the skillet and wipe the skillet dry.
- Add the remaining tablespoon of oil to the skillet and return to medium-high heat until shimmering. Add the onion and sauté until the onion begins to soften, about 3-5 minutes. Add beans, peppers, olives, and ½ cup of the vinaigrette, bring to a brief simmer, then remove from the heat.
- In the skillet or in a separate large bowl, toss the arugula with the warm bean mixture. Divide the mixture among individual plates. Slice the sausage thin on the bias and arrange over salads. Spoon the remaining vinaigrette over the sausage, or pass separately with the cheese. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Adapted from The Best 30-Minute Recipe by Cook’s Illustrated
