Blueberry Sausage Salad

This Blueberry Sausage Salad with lightly marinated red onions, pistachios, and goat’s cheese is light yet filling and with a great flavour and texture profile. Perfect for the July 4 celebration!

Hello everyone! I hope you’re doing well. So am I – thanks for asking. Can you believe it’s almost the end of June, and my next post will be already in July? Gosh, this time! Sorry, I cannot waste this precious time complaining (about the time haha), and I’d rather keep it short and sweet this time again and focus on this delicious recipe. Besides, both Canada and the USA are celebrating their holidays this week, and I believe this Blueberry Sausage Salad would be a great idea for this kind of occasion! (Even though huge gatherings and potlucks might not be welcomed in some places yet.)

(On a side note, I haven’t broken my pattern yet. Crostini – Salad – Crostini – Salad – Crostini. Right now I am working on another salad recipe, and I am posting later this week guess what? Correct – another crostini recipe. Most likely, I will do something different next week, for a change. Pasta, flatbread, dip, sorbet, crumble or cold soup – what do you think I should post first?)

Blueberry Sausage Salad

Let’s back to this Blueberry Sausage Salad, though. This recipe features the following:

• luscious fresh blueberries;
• lightly marinated red onions (Olive oil, balsamic, honey);
• salted pistachios;
• pungent goat’s cheese;
• crispy sausages.

Of course, sausages are optional (They’re not, in my book), so you can substitute or simply omit them (Please don’t!) The combination of blueberries and sausage might sound off for someone, but it perfectly works!

I hope I’ve convinced you to make this Blueberry Sausage Salad, and you’ll enjoy it shortly, for a celebration or any other occasion.

Cheers!

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Blueberry Sausage Salad

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Slaws and All-Season Salads

This Blueberry Sausage Salad with lightly marinated red onions, pistachios, and goat’s cheese is light yet filling and with a great flavour and texture profile.

Servings

2-4

servings

Prep time

1

hour 

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Marinade:

• 1 medium red onion, thinly sliced

• 2 tbsp. (30 ml.) extra virgin olive oil

• 2 tbsp. (30 ml.) balsamic vinegar

• 2 tbsp. (40 ml.) honey

• juice of 1/2 lemon

• pinch of salt and pepper

• Salad:

• 3-4 small-medium (about 85 g each) sausages

• 1 tsp. (7.5 ml.) olive oil

• few handfuls of salad leaves

• 1 cup (150 g.) fresh blueberries

• 2 tbsp. (20 g.) salted pistachios

• 1/4 cup (30 g.) goat’s cheese

Directions

• For the marinade, combine all the ingredients in a small bowl. Add the onions and mix. Cover and refrigerate for at about 1 hour, mixing once or twice.
• Add the oil and sausages onto a pan and as per package’s instructions. I browned them about 3 minutes, then added some water (1/8 cup), cover, and let it evaporated, then cooked 2-3 minutes without the lid, to brown more. This way, they don’t turn too oily. Remove, slightly cool, and slice.
• For the salad, combine the greens, blueberries, onions (You might want to use only 1/2 of it reserving remaining for another recipe), and sausages. Arrange on plates and sprinkle with the goat’s cheese and pistachios.