Arugula Salad with Veggie Sausage, Bell Pepper, Pine Nuts & Basil

Step 1

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Step 2

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; place in a large bowl.

Step 3

Add nutritional yeast, oil, vinegar, and spices to the bowl with the basil; whisk to combine the dressing and set aside.

Step 4

Preheat a large skillet over medium-high heat.

Step 5

While the skillet heats up, slice the sausages crosswise into ½-inch thick rounds.

Step 6

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, turning occasionally, until golden brown and crispy, 4-5 minutes (or cook sausages according to package instructions). Remove from heat.

Step 7

Meanwhile, trim, seed, and slice bell peppers lengthwise into thin strips; add to the bowl with the dressing.

Step 8

Trim and halve cucumber lengthwise, then cut crosswise into thin half-moons; add to the bowl.

Step 9

Thinly slice sun-dried tomatoes and add to the bowl.

Step 10

Add arugula and pine nuts to the bowl; toss to combine the salad.

Step 11

To serve, divide salad between plates or bowls and top with crispy sausage. Enjoy!