Print

Chorizo & Greens Warm Salad Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Sherry Vinegar and Season: Mix in the 2 tablespoons of sherry vinegar to the pan and season to taste with salt and pepper.
  5. Warm the Grains and Combine: Add the cooked grains to the pan and stir over low heat just to warm through.
  6. 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

Find it online: https://spatulaqueen.com/chorizo-and-greens-warm-salad-recipe/