Sausage Fig & Lentil Pilaf Salad with Sweet Potato Croutons
1 can (14 ounces, about 2 cups) Manischewitz® All Natural Ready To Serve Beef Broth
6ounces rice pilaf mix
1 tablespoon margarine
2 medium sweet potatoes, peeled and diced
1/2 package of Manischewitz® Potato Roasters
non-stick cooking spray
2 tablespoons olive oil
3-4 spicy sausages cut into 1/2 inch thick rounds
1 pint of fresh figs, sliced into quarters
2 tablespoons Manischewitz® Clover Honey
fresh ground black pepper to taste
3 cups fresh baby spinach leaves
Preheat oven to 375 degrees Fahrenheit
Prepare the pilaf:
Prepare Manischewitz® Rice Pilaf according package directions, using Manischewitz® Beef Broth instead of water. Set aside.
Prepare the croutons:
Place diced sweet potatoes in shaker bag provided in the Manischewitz® Potato Roasters package. Empty seasoning mix into bag. Shake until potatoes are evenly coated. Place potatoes onto a large cookie sheet that has been sprayed with non-stick cooking spray and bake 15 minutes until they are crispy. Set aside.
Prepare the sausage:
In a large skillet, sauté the spicy sausages in olive oil 2-3 minutes per side. Remove sausage from skillet and set aside. Add figs, cut side down to the sausage pan and sauté 3 minutes. Flip figs over skin side up, and drizzle with honey. Mix and cook on medium heat 4-5 minutes or until tops have caramelized. Remove from stovetop.
Assemble the salad:
Mix the cooked sausage and pilaf mixture together. Salt and pepper to taste. Lay spinach leaves on a plate or platter and spoon the sausage pilaf mixture over the leaves. Add the caramelized figs. Top with sweet potato croutons. Drizzle with balsamic vinegar. Serve warm or at room temperature.