Description

This Chorizo & Greens Warm Salad is a vibrant and hearty dish combining crispy cooking chorizo, tender kale, roasted red peppers, and a nutritious blend of grains. Finished with a tangy sherry vinegar dressing and sweet roasted beetroot, this warm salad makes a perfect satisfying meal that’s full of flavor and texture.

Ingredients

Scale

Proteins & Produce

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

Pantry Items

2 tbsp olive oil
2 tbsp sherry vinegar
250g pouch cooked grains (e.g. five-grain mixture)

Instructions

Cook the Chorizo: Heat the olive oil in a large frying pan over medium-high heat. Add the thinly sliced chorizo and fry for 5-7 minutes until crispy and darkened all over. Use a slotted spoon to remove the chorizo from the pan and set it aside on a plate.
Sauté Shallots: In the same pan, add the thinly sliced banana shallots and cook for 4-5 minutes until they have softened and become translucent.
Add Garlic: Stir in the sliced garlic cloves and cook for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
Cook the Greens and Peppers: Add the shredded kale and thinly sliced roasted red peppers to the pan. Cook for 3-4 minutes, tossing occasionally, until the kale has wilted slightly but still retains some firmness and shape.
Add Sherry Vinegar and Season: Pour in the sherry vinegar, stir well, then season the mixture to taste with salt and pepper.
Warm the Grains: Tip in the pouch of cooked grains and stir over low heat until the grains are warmed through and combined evenly with the vegetables.
Toss with Beetroot and Serve: Gently fold in the cooked beetroot wedges, then transfer the warm salad to serving plates. Scatter the crispy chorizo slices and chopped parsley over the top as a garnish before serving.

Notes

You can substitute kale with cavolo nero or other sturdy leafy greens such as Swiss chard or spinach.
If you prefer, use fresh roasted red peppers instead of jarred for a fresher flavor.
Adjust the amount of sherry vinegar depending on your taste preference for acidity.
For a vegetarian version, omit chorizo and consider adding smoked paprika for a similar smoky depth.
This salad is delicious served warm but can also be enjoyed at room temperature.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Frying
Cuisine: Spanish

Keywords: chorizo salad, warm salad, kale salad, roasted red pepper salad, five-grain salad, sherry vinegar dressing, healthy salad, easy dinner