Vegetarian · 25 min
Pan-Fried Sausage with Fennel, Apple, Celery, Walnut & Parmesan Salad
- 25 min
- 2–6 servings
- 681 kcal / serving
A crisp salad with fennel, apple, celery and walnuts tossed in a tangy Dijon dressing, paired with pan-seared sausages. The mix stays light and balanced for a quick weeknight meal with satisfying texture.
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Ingredients
- 2 stickscelery
- 1fennel bulb
- 1Granny Smith apple
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ½ ozParmesan cheese
- 2pork sausages
- ¼ cupwalnuts
- fennel bulbs
- Granny Smith apples
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs · vegetable peeler · 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
- 2 stickscelery
- 1fennel bulb
- 1Granny Smith apple
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- fennel bulbs
- Granny Smith apples
- lemons
Meat & seafood
- 2pork sausages
Dairy, eggs & chilled
- 1 ½ ozParmesan cheese
Pantry & dry goods
- ¼ cupwalnuts
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| fennel bulb | 1 | 2 | 3 |
| Granny Smith apple | 1 | ||
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| pork sausages | 2 | 4 | 6 |
| walnuts | ¼ cup | ½ cup | ¾ cup |
| Granny Smith apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Toast the walnuts in a hot skillet over medium-high heat, stirring often until lightly browned and fragrant, then transfer to a small bowl.
- Return the skillet to medium-high heat, add a thin layer of oil, and cook the sausages, turning as needed, until cooked through and nicely browned, about 12–15 minutes.
- Meanwhile, rinse and dry all produce.
- In a medium bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
- Trim the fennel bulbs, remove the stalks and roots, slice the bulbs into thin half-moons, and add them to the dressing bowl.
- Slice the celery into medium pieces and add to the bowl.
- Core and thinly slice the apples; add them to the bowl with the fennel and celery.
- Tear or chop the parsley leaves and fold into the bowl; toss to coat the salad with the dressing.
- Shave Parmesan into curls with a peeler and scatter over the salad along with the toasted walnuts.
- Divide the sausages and salad between plates, then top with the Parmesan curls and walnuts for serving.
Two tips
- Make ahead: toast the walnuts and mix the dressing up to 1 day in advance and refrigerate.
- Serving idea: swap the Parmesan for Pecorino or add a squeeze of extra lemon over the salad just before serving.
Nutrition per serving
- Calories
- 681 kcal
- Protein
- 30 g
- Carbs
- 33 g
- Fat
- 50 g
- Fiber
- 8 g
- Sodium
- 785 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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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.