Salads · Italian-American · 20 min
Arugula Salad with Sausage, Bell Pepper, Parmesan, Pine Nuts & Basil
- 20 min
- 2–6 servings
- 587 kcal / serving
A hearty, tangy salad that pairs peppery arugula with sausage, parmesan, and pine nuts for a satisfying weeknight main. The bright dressing ties the components together nicely.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby arugula
- ½English cucumber
- ½ small pkgfresh basil
- 1 ozParmesan cheese
- ⅛ cuppine nuts
- 2pork sausages
- 1red bell pepper
- 4sun-dried tomatoes, oil-packed
- red bell peppers
- English cucumbers
From the pantry: black pepper, extra virgin olive oil, garlic powder, oregano, dried, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby arugula
- ½English cucumber
- ½ small pkgfresh basil
- 1red bell pepper
- red bell peppers
- English cucumbers
Meat & seafood
- 2pork sausages
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- ⅛ cuppine nuts
Sauces, oils & condiments
- 4sun-dried tomatoes, oil-packed
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| English cucumber | ½ | 1 | 1 ½ |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| pork sausages | 2 | 4 | 6 |
| red bell pepper | 1 | 2 | 3 |
| sun-dried tomatoes, oil-packed | 4 | 8 | 12 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce. If your arugula isn’t pre-washed, give it a quick rinse and pat dry.
- Shred the basil leaves crosswise to make thin ribbons and place them in a medium bowl.
- Whisk together olive oil, red wine vinegar, and the seasonings to form a vinaigrette, then set it aside.
- Warm a nonstick skillet over medium-high heat.
- Slice the sausages into 1/2-inch rounds and add them to the hot skillet with a little oil; cook, turning once, until browned and crisp, about 5–6 minutes. Remove from heat.
- Trim, seed, and cut the red bell peppers into thin strips and add them to the bowl with the dressing.
- Halve the cucumber lengthwise, slice it crosswise into thin half-moons, and add to the bowl.
- Thinly slice the sun-dried tomatoes and mix them into the bowl along with grated Parmesan.
- Add the arugula and pine nuts to the bowl and toss with the dressing and other ingredients until evenly coated; top with the warm sausage and serve.
Two tips
- Prep ahead: the dressing can be made a day in advance and kept in the fridge; assemble greens and toppings closer to serving.
- For a different texture and added bite, sprinkle a bit more pine nuts on top just before serving.
Nutrition per serving
- Calories
- 587 kcal
- Protein
- 27 g
- Carbs
- 13 g
- Fat
- 48 g
- Fiber
- 4 g
- Sodium
- 723 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.