Salads · 25 min
Spinach Salad with Veggie Sausage, Lentils & Lemon-Dijon Dressing
- 25 min
- 2–6 servings
- 584 kcal / serving
A hearty spinach salad combines lentils, veggie sausage, and crisp cucumber with a bright lemon-Dijon dressing. The mix stays satisfying and quick to assemble on a weeknight, with warmth from the sausage and a fresh herb note.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- ½ cupbrown lentils, dried
- 8 fl ozchicken or vegetable broth
- ½English cucumber
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 2pre-cooked vegan sausage
- 1shallot
- shallots
- English cucumbers
- lemons
- red onion
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, garlic powder, pure maple syrup, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · grater (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · small saucepan · stirring spoon · strainer · 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 recipes with: lentils
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½English cucumber
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- shallots
- English cucumbers
- lemons
- red onion
Dairy, eggs & chilled
- 2pre-cooked vegan sausage
Pantry & dry goods
- ½ cupbrown lentils, dried
- 8 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| brown lentils, dried | ½ cup | 1 cup | 1 ½ cups |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| English cucumber | ½ | 1 | 1 ½ |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| pre-cooked vegan sausage | 2 | 4 | 6 |
| shallot | 1 | 2 | |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the lentils in a strainer under cold water, then transfer them to a small saucepan and add the broth; bring to a boil.
- When the liquid boils, stir, cover, reduce to a simmer, and cook until tender, about 15 minutes; drain and rinse with cold water to cool, then set aside.
- Wash and dry all produce.
- In a medium bowl, zest the lemon and juice it; whisk in the oil, Dijon mustard, maple syrup, salt, pepper, and garlic powder to form the dressing.
- Peel, halve, and thinly slice the shallots, then add them to the dressing.
- Medium-dice the cucumber and add it to the dressing.
- Strip the parsley leaves from the stems, mince, and fold into the dressing.
- Preheat a grill pan or skillet over medium-high heat and brush lightly with oil.
- Cook the sausages until warmed through, about 5 minutes, turning as needed; remove and slice crosswise into thin rounds.
- Add the lentils, sausage rounds, and spinach to the bowl with the dressing and vegetables; toss to combine.
- To serve, divide the salad between plates or bowls and enjoy.
Two tips
- Make ahead: cook the lentils up to a day ahead and refrigerate for quicker assembly.
- Serving idea: swap in a regular pre-cooked sausage if vegan sausage isn’t available, or add chopped fresh herbs from the pantry if you have them.
Nutrition per serving
- Calories
- 584 kcal
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 29 g
- Fiber
- 12 g
- Sodium
- 988 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.