Warm lentil and Garlic Sausage Salad Bowls

Warm lentil and Garlic Sausage Salad Bowls

This warm salad bowl has all the comforts of fall, from savoury lentils and garlicky sausage to a runny poached egg.




15 Mins

Cook Time

35 Mins



2 medium sweet potato, peeled and cut into ¾-inch dice

2 tbsp canola oil, divided

½ tsp each salt and pepper, divided

1 large zucchini, cut into ¾-inch dice

1 pkg (300 g) Schneiders® Ukrainian Garlic Sausage, thickly sliced

1 onion, diced

4 stalks celery, finely chopped

¼ tsp crushed red pepper flakes

2 cloves garlic, minced

1½ cups dry green French lentils

2 tsp fresh thyme leaves

1 pkg (900 mL) sodium-reduced chicken or vegetable broth

½ cup dried cranberries

4 cups lightly packed arugula

4 large eggs, poached

½ cup feta, crumbled

¼ cup fresh parsley, finely chopped


1 small shallot, minced

3 tbsp sherry vinegar

1 tbsp honey

1 tbsp grainy mustard

⅓ cup olive oil

¼ tsp kosher salt

½ tsp black pepper


Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange sweet potato on prepared pan; drizzle with 2 tsp of the canola oil and season with half each of the salt and pepper. Toss to coat. Bake for 20 minutes. Toss and push potatoes to one side of pan. Add zucchini to other side of pan; drizzle zucchini with 2 tsp of the canola oil; sprinkle with a pinch each of the salt and pepper. Roast, stirring once, until vegetables are tender, about 15 minutes.

Meanwhile, heat remaining 2 tsp of the canola oil in large skillet over medium heat. Add sausage and cook, stirring occasionally, until golden, about 5 minutes; remove to plate. Add onion, garlic, remaining salt and pepper and red pepper flakes to pan. Cook and stir for 2 minutes until fragrant. Add celery, and cook until softened, stirring often, about 3 minutes.

Add the lentils and thyme to pan; stir to coat. Pour in broth and 1 cup water; bring to a boil. Reduce the heat, cover and simmer until liquid is absorbed and lentils are tender but still hold their shape, about 20 minutes. Stir in sausages. Cover, remove from heat and keep warm.

In large bowl, whisk together shallot, sherry vinegar, honey, mustard, olive oil, salt, and pepper until combined. Add lentil mixture, roasted vegetables and cranberries; toss to coat.

To serve, divide arugula among 4 shallow bowls. Spoon the lentil mixture over top; top each with a poached egg. Sprinkle with feta, and parsley.

Other Recipes You’ll Love