Kale Salad with Sweet Potato & Sausage

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.
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Kale Salad with Sweet Potato & Sausage

Kale Salad with Sweet Potato & Sausage

  • Duration
  • Prep Time
  • 4Servings

Ingredients

Vinaigrette

  • 1/3 cup extra-virgin olive oil 
  • 1 small shallot, minced 
  • 3 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • ¼ tsp pure maple syrup
  • ½ tsp sea salt
  • ¼ tsp ground black pepper

Salad

  • 1 sweet potato (14 oz), cut into ½-inch chunks1 tbsp avocado oil
  • ¼ tsp sea salt 
  • ¼ tsp ground black pepper
  • 1/8 tsp ground cayenne pepper, optional
  • 12 oz sweet Italian sausage, casings removed
  • 1 bunch lacinato kale, tough stems removed, leaves torn (about 6 cups)
  • 1 apple (any variety), sliced
  • 3 tbsp chopped toasted pecans

Preparation

1. Make vinaigrette: Add all dressing ingredients to a small food processor and process until smooth.

2. Make salad: Preheat oven to 400ºF; place a large baking sheet in oven as it preheats. In a large bowl, combine potato, avocado oil, salt, pepper and cayenne (if using); toss. Spread on hot sheet and roast until tender, golden and caramelized in spots, 20 to 24 minutes. 

3. Meanwhile, heat a large skillet on medium. Break up sausage into skillet and cook, stirring often and breaking up large pieces, until cooked through and lightly browned, 7 to 9 minutes. Transfer to a bowl; cover to keep warm.

4. In a large bowl, combine kale and enough dressing to lightly coat leaves. Using your hands, massage kale until wilted and tender. Divide among plates or shallow bowls. Top with sweet potato, sausage and apple; drizzle with a little more dressing and sprinkle with pecans.

MAKE AHEAD: Make vinaigrette up to 2 days ahead; keep covered in the refrigerator. Toast pecans, cook sausage and roast sweet potatoes the day before. Keep sweet potatoes and sausage covered, separately, in refrigerator; keep pecans covered at room temperature.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 514
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 25 mg
  • Fat Content: 38 g
  • Fiber Content: 6.5 g
  • Protein Content: 14 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 778 mg
  • Sugar Content: 10 g
  • Monounsaturated Fat Content: 25 g
  • Polyunsaturated Fat Content: 5 g