Loukaniko Sausage and Fennel Salad with Tangelo Dressing

The middle of winter always brings a craving for warm foods – stews, soup, cassoulets – but as we move closer to springtime, it becomes apparent that there’s a longing for something more refreshing and light on our palates.

This fennel salad with Greek-inspired Loukaniko sausage is the perfect balance of warming, yet refreshing. Still incorporating seasonal items, such as citrus, which we source at readiness from a few family farms in Florida or central California. 

 Loukaniko Sausage and Fennel Salad with Tangelo Dressing

Loukaniko Sausage and Fennel Salad with Tangelo Dressing

Serves about 4-5


5 Loukaniko sausage links
2 tangelos, juiced
2 tsp tangelo zest
3 tbsp olive oil
2 tbsp champagne vinegar
1 garlic clove, minced
1/4 tsp cayenne pepper
sea salt to taste
1 fennel bulb, shaved
1 red onion, thinly sliced


1. Over medium heat, warm a pan on the stovetop with a drizzle of your favorite cooking oil. Once the pan’s heated well, let the sausages cook until they’re slightly browned on the outside and no longer pink on the inside.

2. While the sausages are cooking, make the dressing: simply mix the tangelo juice, zest, oil, vinegar, garlic, cayenne, and sea salt; stir well or shake vigorously in a tightly closed container until thoroughly mixed.

3. Toss dressing with shaved fennel and sliced red onion.

4. Serve salad alongside the sausage for a light lunch, or add roasted winter squash to create a more filling meal. Enjoy!