Smoked sausage and peaches kissed by the grill are added to crips greens and topped with creamy feta to make an easy summertime meal.
I was alone for dinner one evening last week as my daughter was working. Chips and salsa came to my mind for supper, but that’s not a great idea. So, I “went shopping” in my refrigerator and found all the ingredients for Grilled Sausage and Peach Salad.
I had leftover sausage from my Kielbasa Dog recipe and I just bought some fresh peaches from southern Illinois. A new bag of salad greens—a combination of butter lettuce and radicchio—was in the crisper drawer and I had half a carton of crumbled feta that needed to be used. Within 30 minutes, my Grilled Sausage and Peach Salad was ready to enjoy.
Have you ever made something and surprised yourself at how good the dish was at the first bite? Such was the case with my Grilled Sausage and Peach Salad. Pork and fruit are good friends; remember my tenderloin with apples recipe from last year or the holiday tenderloin with apples and cranberries?
I thought grilled sausage and peaches would play well together for summer and I was right. Let’s get cooking!
To make Grilled Sausage and Peach Salad, you will need these ingredients:
1 small head butter lettuce
1 small head radicchio
7 ounces smoked sausage
2 fresh peaches (freestone works best)
3 ounces crumbled feta cheese
2 Tablespoons chopped walnuts, toasted
1 teaspoon oil
Honey
Cinnamon
For this recipe, you can use any smoked sausage: kielbasa, turkey, beef. While peaches are in season, choose fresh over the canned fruit if you can. I grilled the sausage and peaches indoors, but you could easily do this step on an outdoor grill. Dress the salad in your favorite vinaigrette or check out my recipe below.
Directions for Grilled Sausage and Peach Salad
Rinse greens and pat dry. Lay on a clean kitchen towel while you prepare other ingredients for salad.
Place a grill pan over medium-high heat and bring to temperature. Wipe pan with oil. Split sausage in half lengthwise and place in pan. You’re simply heating the sausage through and adding grill marks; it takes about 2 or 3 minutes per side. Remove sausage and set aside.
Cut peaches in half and remove the pit. Slice each half into 4 to 5 pieces. Place in hot grill pan; add a drizzle of oil if needed to prevent fruit from sticking. Grill 2 minutes per side or until you see light grill marks on fruit. Remove peaches and set aside. Drizzle with honey and sprinkle with cinnamon.
To assemble the salad, tear greens into bite-sized pieces and place on a platter or into a large serving bowl. Cut sausage into 1-inch cubes and place on top of greens. Scatter peaches on top of salad. Sprinkle feta on top of platter or bowl. Add toasted walnuts (I chopped mine into very small pieces).
The perfect vinaigrette
If you need a dressing recipe for Grilled Sausage and Peach Salad, try this one:
½ cup extra virgin olive oil
¼ cup red wine vinegar
1 ½ teaspoons Spinach & Herb Seasoning (Tastefully Simple)
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon black pepper
Whisk ingredients together and serve!
Salad storing tips
Keep any leftover Grilled Sausage and Peach Salad in an airtight container (glass works best). Serve the dressing on the side; this will help the leftovers from wilting. Enjoy salad the next day.
I think the next time I make this (and I WILL make it again), I will brush the sausage with Smoky Bacon Barbecue Sauce for extra flavor just before removing it from the grill pan. Grilled Sausage and Peach Salad is a quick and delicious summer supper. Give it a try!
About the blog
Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.
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