Kale Sweet Potato and Sausage Salad! A warm-ish salad that’s so delicious and filling. Kale, spinach, chicken sausage, roasted sweet potato, bell peppers and more! You have to try this salad!
I’m back with another delicious salad! If you’re a chicken sausage and feta lover, this one’s for you! I love how hearty, filling and nutritious this salad is. Gone are the days when salads would be boring and plain. These days, add a roasted vegetable, protein, something crunchy and some greens and you’re in business!
Kale Sweet Potato and Sausage Salad
I’ve been on a sweet potato kick and this salad just hit the spot! Add quinoa or brown rice. Add the crumbled feta cheese or skip it. You can add any of your favorite vegetables: cucumbers, tomatoes, red onions. I think they would all work great in this salad.
Make it in advance! Want to meal prep? Cook and bake the sweet potato and sausages in advance. Buy the frozen brown rice from Trader Joe’s. Makes putting the salad together very easy!
I think this might be my current fave. Knowing me, I will make this salad every day until I’m sick of it. Ha ha! Anyone else do this? If you try this salad, let me know what you think!
Kale Sweet Potato and Sausage Salad
Ingredients
- 1 sweet potato scrubbed and chopped into chunks
- olive oil extra virgin
- salt and pepper
- 4 cups chopped kale or kale, spinach and chard blend
- 2 cups cooked brown rice + more if desired
- 1 package cooked chicken sausage chopped
- 1/2 red bell pepper chopped
- 1/2 orange or yellow bell pepper chopped
- pepperoncinis chopped
- pepitas
- crumbled feta cheese
For the Dijon Vinaigrette Dressing:
- 1 tablespoon dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2 cup olive oil extra virgin + more if needed
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Spread the cubed sweet potato onto a parchment paper lined baking sheet. Drizzle with olive oil and season with salt and pepper and bake in the oven for 45 minutes or until browned and slightly crispy on the edges. Remove from oven and set aside.
- To make the dressing: Add the Dijon mustard to your bowl or jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Assemble the salad: place everything into a large mixing bowl. Toss together, pour the dressing over the top. Toss again. Taste and adjust anything as needed. Enjoy!
