Grilled Sausage and Mushroom Salad

This hearty dinner salad is a perfect fit for all four seasons.


  • 1/4 cup olive oil
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp each salt and pepper
  • 2 tbsp fresh chives, finely chopped
  • 1 lb oyster mushrooms
  • 2 tbsp olive oil
  • 2 tbsp fresh thyme, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 1 pkg (1.25 lb) Scott Pete Polish Sausage
  • 1 pkg (5 oz) mixed greens
  • 1 cup halved cherry tomatoes
  • 1/4 red onion, thinly sliced


  1. Dressing: Whisk together oil, lemon zest, lemon juice, honey, mustard, salt and pepper. Stir in chives; set aside.
  2. Salad: Preheat grill to medium-high heat; grease grate well. Toss together mushrooms, oil, thyme, garlic, salt and pepper. Grill for 2 to 3 minutes per side or until lightly charred and tender. Meanwhile, grill sausages, turning occasionally, for 10 to 12 minutes or heated through and lightly charred all over. Let cool slightly, then slice.
  3. Toss greens with dressing. Stir in sausage, mushrooms, tomatoes and red onion.
  4. Divide among 6 plates.


  • Also delicious with Scott Pete Beef Polish Sausage, Hot Beef Polish Sausage or Hot Polish Sausage.
  • Serve this salad as a main or side dish.
  • Serve with a sprinkle of goat cheese or feta cheese if desired.
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