Summer is filled with backyard barbecues and potluck Sundays. The next time you get invited to a summer shindig, think about bringing this easy dish that will take less than 30 minutes to throw together.
I love how the arugula brings a lightness to the potatoes and cherry tomatoes add a pop of color. Chicken versus pork sausage will also summer-ize this recipe.
The vegetables and sausage bake to crispiness so they can add a savory oil to the lemony arugula salad. Get ready to share the recipe, because you’ll definitely be asked!
Sausage, Potato and Arugula Bake
- 1 pound sweet italian chicken sausage
- 1 pound heirloom potatoes
- 8 ounces grape tomatoes
- 4 shallots
- 2-3 tablespoons olive oil
- salt and pepper
- 7 ounces wild arugula
- 1 lemon
Cut potatoes into bite size pieces and quarter the shallots. Place both on a baking sheet. Add grape tomatoes to the mix. Drizzle generously with olive oil and sprinkle with salt and pepper.
Use cooking shears to cut the sausage and add to the top of the vegetables. Bake at425 for 20 minutes.
While the vegetables are cooking, put the arugula in a bowl and squeeze the lemon on top. Add more salt and pepper to taste. Toss the salad.
When the baking sheet of vegetables in done, remove from the oven and add to the bowl of arugula, then mix together.
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