Apple and sausage salad

    30 min

    This salad has the perfect combination of flavours and textures. Lettuce, rocket, red onion, pecans, blue cheese and sausages are tossed with a lemon-Dijon dressing. Feel free to experiment with other varieties of sausages.

    27 people made this

    Serves: 6 

    • 2 teaspoons extra-virgin olive oil
    • 350g pork and apple sausages, sliced in 1.25cm slices
    • 1 small Granny Smith apple, cored and sliced
    • 1 tablespoon fresh lemon juice
    • 75ml extra-virgin olive oil
    • 1 teaspoon Dijon mustard
    • 75ml fresh lemon juice
    • sea salt and ground black pepper to taste
    • 450g mixed lettuce leaves, washed and dried
    • 20g wild rocket leaves, washed and dried
    • 1 small red onion, thinly sliced
    • 55g pecans, toasted
    • 70g blue cheese, crumbled

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place 2 teaspoons olive oil in a frying pan and heat over medium heat. Stir in the sausages; cook until browned, about 5 minutes. Set aside to cool.
    2. Place the apple slices in a bowl and sprinkle with 1 tablespoon lemon juice. Set aside.
    3. To make the dressing, whisk together 75ml olive oil, Dijon mustard, 75ml lemon juice, salt and pepper in a bowl until creamy.
    4. Place the mixed lettuce and rocket leaves in a salad bowl; toss together. Mix in the red onion, pecans, blue cheese and apple slices. Pour the lemon dressing over the salad mixture and toss to coat evenly. Add the sausage and toss again.

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    Reviews in English (18)


    Made it for a New Year's supper. Everyone loved it  -  01 Jan 2013


    This salad made a wonderful light Sunday night fall supper served with a nice crusty bread. The only change I made was to add just a touch of honey to the dressing. Very good!  -  14 Oct 2008  (Review from Allrecipes US | Canada)


    I love this salad. I make it for dinner almost every week scaled down for two people. The only thing I do differently is saute the onion for a couple of minutes with the sausage. Thanks!  -  29 Sep 2009  (Review from Allrecipes US | Canada)