Reviewed: Mar. 11, 2012

This salad makes a decadent, filling meal! While cooking the sausage, I added a splash of light beer to the end of the cooking time. This added a nice balance to the apple sweetness. Like others, I used goat cheese. Instead of apples, roasted beet slices added great color. Brown rice cooked in chicken broth garnished the side. A new, healthy favorite!

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Reviewer:

monipalumbo

Cooking Level: Intermediate

Reviewed: Aug. 1, 2011

Great salad! I found that adding the sausage to the salad was so enjoyable. I did add 1/2 tsp. of agava nectar to the dressing to cut the tartness. Real good!

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Reviewer:

Carole

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Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dresher, Pennsylvania, USA

Reviewed: Jun. 9, 2011

This was awesome. Used goat cheese because I don't like blue cheese and added a bit of honey to the dressing. Sooo good, I was looking forward to leftovers but there weren't any.

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Reviewer:

Dulcinea

Reviewed: Apr. 1, 2011

oh my! I got both dandelion greens and arugula in my veggie box delivery this week. i've never prepared either...so this was a perfect use of both for a first timer! I also subbed the sausage with kielbasa and the blue cheese with gorgonzola. SOOOOO good!

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Reviewer:

TIFFANYNELSON

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Reviewed: Feb. 8, 2010

EXCELLENT salad. The only thing I did differently was to use chicken strips (will try with sausage next time) and add a dash of honey to the dressing. The family loved it!

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Sep. 29, 2009

I love this salad. I make it for dinner almost every week scaled down for two people. The only thing I do differently is saute the onion for a couple of minutes with the sausage. Thanks!

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Reviewer:

Jandree

Reviewed: Feb. 6, 2009

I am giving this recipe a three because the dressing is very bitter. It had a really unpleasant taste and ruined a great salad. My husband had the salad without the dressing. He used bottled honey mustard and said this was one of the best salads he's had. If you make this skip the dressing. It ruins a great salad!

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Oct. 14, 2008

This salad made a wonderful light Sunday night fall supper served with a nice crusty bread. The only change I made was to add just a touch of honey to the dressing. Very good!

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Reviewer:

dixiedeb

Reviewed: Oct. 11, 2008

thanks for this most interesting recipe. sorry i did change a couple of things but it was still good. i didn't have pecans so used walnuts; some of my friends don't like blue cheese (don't know what's wrong with them!!) so i used parmesan instead. worked a treat. but i AM going to make it with blue next time - at least a small one for those who are blue lovers!

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6 users found this review helpful