Kale Sweet Potato and Sausage Salad
Servings: 4
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!