Introduction

This warm chorizo and greens salad is a flavorful and hearty dish perfect for a satisfying lunch or light dinner. Packed with spicy chorizo, vibrant vegetables, and wholesome grains, it combines textures and tastes that delight the palate.

Chorizo & Greens Warm Salad Recipe - Recipe Image

Ingredients

2 tbsp olive oil
2 cooking chorizo (around 100g), thinly sliced
2 banana shallots, thinly sliced
2 garlic cloves, thinly sliced
100g kale or cavolo nero, tough stalks removed, leaves shredded
2 roasted red peppers, drained if from a jar, sliced thinly
2 tbsp sherry vinegar
250g pouch cooked grains (such as a five-grain mixture)
3 cooked beetroot, cut into wedges
Small handful of parsley, finely chopped

Instructions

Step 1: Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and cook for 5-7 minutes until crisp and darkened. Remove with a slotted spoon and set aside on a plate.
Step 2: Add the sliced shallots to the pan and cook for 4-5 minutes until softened. Stir in the garlic and cook for 1-2 minutes, until fragrant.
Step 3: Add the shredded kale and roasted red peppers to the pan. Cook for 3-4 minutes until the kale wilts slightly but still retains some texture.
Step 4: Pour in the sherry vinegar and season with salt and pepper to taste. Mix well to combine.
Step 5: Add the cooked grains to the pan and stir gently over low heat until warmed through.
Step 6: Toss in the beetroot wedges, then transfer the salad to a serving dish. Scatter the crispy chorizo and chopped parsley on top before serving.

Tips & Variations

For a milder option, substitute cooking chorizo with smoked paprika sausage or turkey chorizo.
Try using other greens like spinach or Swiss chard if kale is unavailable.
Add toasted nuts such as walnuts or pine nuts for extra crunch and flavor.
Use balsamic vinegar instead of sherry vinegar for a slightly sweeter tang.
Leftover cooked grains like quinoa or brown rice work well if you don’t have a grain pouch handy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave to avoid overcooking the greens. It’s best enjoyed fresh to keep the chorizo crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chorizo for this recipe?

Yes, cooking chorizo is preferred here for its firm texture and spiciness, but raw chorizo can be used if cooked thoroughly before combining with the other ingredients.

What grains work best in this salad?

Cooked grains with some texture, such as quinoa, barley, farro, or a mixed grain pouch, work well. Avoid mushy grains to keep the salad’s bite and structure.

Chorizo & Greens Warm Salad Recipe

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★★★★★

4.6 from 81 reviews

A vibrant and hearty warm salad featuring crispy cooking chorizo, sautéed kale and peppers, tender cooked grains, and earthy beetroot, all brought together with a tangy sherry vinegar dressing and fresh parsley. Perfect as a comforting lunch or light dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: Frying
Cuisine: Spanish-inspired

Ingredients

Scale

Chorizo and Vegetables

2 tbsp olive oil
2 cooking chorizo (around 100g), thinly sliced
2 banana shallots, thinly sliced
2 garlic cloves, thinly sliced
100g kale or cavolo nero, tough stalks removed, leaves shredded
2 roasted red peppers, drained if from a jar, sliced thinly

Salad Base and Garnish

2 tbsp sherry vinegar
250g pouch cooked grains (five-grain mixture recommended)
3 cooked beetroot, cut into wedges
Small handful of parsley, finely chopped

Instructions

Cook the Chorizo: Heat the olive oil in a large frying pan over medium-high heat. Add the thinly sliced chorizo and cook for 5-7 minutes until crisp and darkened all over. Remove the chorizo with a slotted spoon and set aside on a plate.
Sauté Shallots and Garlic: In the same pan, add the thinly sliced banana shallots and cook for 4-5 minutes until softened. Add the sliced garlic and cook for an additional 1-2 minutes until fragrant.
Wilt the Greens and Peppers: Stir in the shredded kale and sliced roasted red peppers. Cook for 3-4 minutes, allowing the kale to wilt slightly but still retain some texture and shape.
Add Sherry Vinegar and Season: Mix in the 2 tablespoons of sherry vinegar to the pan and season to taste with salt and pepper.
Warm the Grains and Combine: Add the cooked grains to the pan and stir over low heat just to warm through.
Toss in Beetroot and Garnish: Gently fold in the cut beetroot wedges, then transfer the salad to serving plates. Scatter the crispy chorizo and finely chopped parsley on top before serving.

Notes

Use kale or cavolo nero depending on availability and preference.
Ensure the chorizo is cooking type, not cured or raw sausage.
Roasted red peppers from a jar should be drained well to prevent excess moisture.
The grain mixture can be substituted with quinoa, rice, or another cooked whole grain.
For a vegetarian variation, omit chorizo and add smoked paprika for a smoky flavor.

Keywords: chorizo salad, warm salad, kale salad, roasted peppers, cooked grains, beetroot salad, quick dinner, healthy salad