Arugula Salad with Sausage and White Beans

Two white bowls filled with salad featuring sliced sausage, white beans, arugula, red bell pepper, and grated cheese. A fork rests in one bowl. Nearby are sliced bread, a small jug of dressing, and napkins with cutlery.

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Arugula Salad with Sausage and White Beans

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: Arugula, Cannellini beans, Easy, Olives, Quick, Roasted pepper

Servings:

Author: Nicole

Equipment

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

Many grocery stores offer cooked chicken or turkey sausage. (Avoid pork sausage as it tends to be too fatty.) Select one that enhances the other flavors in your salad. If you opt for uncooked or raw poultry sausage, be sure to increase the cooking time by five minutes.

This salad is best when served immediately. However, if you know you will have leftovers, dress only enough arugula with a portion of the bean mixture, and slice only as much sausage as you need. Store the leftovers in separate airtight containers and refrigerate for up to 2 days.

Nutrition