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Apple Sausage Salad with Cinnamon Vinaigrette

Making croutons with cinnamon-raisin bread is sweet genius. Toss together the rest of the salad while they toast. —Kim Van Dunk, Caldwell, New Jersey
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    6 servings


  • 4 slices cinnamon-raisin bread
  • 1/3 cup olive oil
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • Dash pepper
  • 1 package (12 ounces) fully cooked apple chicken sausage links, cut diagonally in 1/2-inch-thick slices
  • 2 packages (5 ounces each) spring mix salad greens
  • 2 cups sliced fresh Bartlett pears
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup dried sweet cherries


  • Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-in. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes.
  • Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook sausage over medium heat until browned and heated through, 2-3 minutes per side.
  • Divide salad greens among six dinner-size plates; add sausage to each plate. Top with pear slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 serving: 404 calories, 23g fat (4g saturated fat), 40mg cholesterol, 441mg sodium, 39g carbohydrate (23g sugars, 5g fiber), 14g protein.

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