Dinner

Chorizo & Greens Warm Salad Recipe

Name: Chorizo & Greens Warm Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Spanish
Ingredients: 2 cooking chorizo sausages, 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; 3 cooked beetroot, cut into wedges; Small handful of parsley, finely chopped; 2 tbsp olive oil; 2 tbsp sherry vinegar; 250g pouch cooked grains (e.g. five-grain mixture)

ByJack Voss February 6, 2026February 6, 2026

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Introduction

This Chorizo & Greens Warm Salad is a vibrant and satisfying dish, perfect for a hearty lunch or a light dinner. Combining spicy chorizo with leafy greens, roasted peppers, and cooked grains, it offers a wonderful mix of textures and flavors.

The image shows a white oval plate with a textured pattern, filled with a colorful layered dish. The bottom layer consists of dark green leafy kale mixed with light brown grains, likely barley or bulgur, interspersed with small pumpkins or seeds. On top of this, there are slices of bright red cooked red peppers and round, browned pieces of sausage scattered across. Deep purple roasted beet wedges are placed on top in a few spots. The dish is garnished with chopped green herbs, adding freshness to the rich mix. A wooden spoon rests inside the plate on the right side. The setting includes a wooden table with a white marbled texture underneath, glasses filled with bubbly clear water, and a stack of white plates to the right, with a brown ribbon and wooden star decoration on the left. photo taken with an iphone --ar 4:5 --v 7

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 all over and darkened. Remove using a slotted spoon and set aside on a plate.
Step 2: Add the 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 kale and roasted red peppers to the pan. Cook for 3-4 minutes, just until the kale wilts slightly but still holds some shape.
Step 4: Pour in the sherry vinegar and season with salt and pepper to taste. Stir well.
Step 5: Mix in the cooked grains and warm through over low heat.
Step 6: Gently fold in the beetroot wedges.
Step 7: Serve the salad warm, topped with the crispy chorizo and a sprinkle of chopped parsley.

Tips & Variations

Use smoked paprika or a pinch of chili flakes if you want extra heat in place of chorizo.
Swap kale for spinach or Swiss chard for a milder leafy green.
Try different cooked grains like quinoa or brown rice depending on your preference.
For a vegan option, omit the chorizo and add roasted chickpeas or smoked tofu instead.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. For best texture, add the crispy chorizo fresh when serving rather than reheating with the salad.

How to Serve

A large oval white plate with a carved pattern holds a colorful mixed dish. The base layer is dark green cooked leafy vegetables, mixed with small grains in light brown and beige colors scattered throughout. The middle layer has bright red slices of cooked sausage and red pepper strips, along with thin, translucent sautéed onion slices. The top layer consists of deep red beet chunks and green chopped herbs sprinkled evenly over the dish. A wooden spoon rests on the right side of the plate, blending into the mix. The plate is set on a wooden surface with a small glass of sparkling water nearby and a stack of white plates with a brown edge to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chorizo for this recipe?

Yes, cooking chorizo is essential for this recipe. Use Spanish cooking chorizo (not cured) and cook thoroughly until crisp and browned for the best flavor and texture.