Chicken Sausages with Arugula, Beet & Blueberry Salad


4 Lucky’s Market Made In-house Ginger Cherry Chicken Sausages
1 bunch or package of Arugula
1 6 oz package blueberries
1 bunch beets (approximately 3 beets) cooked, peeled and chopped
1 pint grape tomatoes, sliced in half lengthwise
1 container Lucky’s Market blue cheese crumbles
1/4-1/3 cup Pepitas
Balsamic glaze


Heat skillet or grill on medium high heat. Place sausages in skillet and cook for approximately 12 minutes, turning occasionally. These are not pre-cooked sausages, so make sure they are thoroughly cooked inside before serving.

To cook the beets, turn the oven to 375 degrees Fahrenheit. Remove ends from beets and wash beets. Wrap them in tin foil and place on a cookie sheet. Cook for approximately 20-30 minutes. Remove from oven. Let beets cool. Remove skins by simply sliding the skins off the beets and chop beets into bite-sized pieces.

For the salad, mix arugula with blueberries, cooked beets, tomatoes sliced lengthwise, and pepitas. Serve salad. Sprinkle with blue cheese. If you don’t like blue cheese, you can sub in feta or goat’s cheese. Drizzle salad with balsamic glaze.