Crispy Sweet Potato and Sausage Harvest Salad
This crispy sweet potato and sausage harvest salad is loaded with roasted sweet potatoes, savory Italian sausage, kale, apples, cranberries, pecans, goat cheese, and a warm maple Dijon dressing. It is an easy, hearty fall dinner or side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Salad, Side Dish
- Method: Baking
- Cuisine: Fall Recipe
Ingredients
Scale
For the Salad
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 pound mild or hot Italian sausage, casings removed if needed
- ½ medium red onion, thinly sliced
- 6 cups chopped kale, stems removed
- 1 Honeycrisp or Granny Smith apple, thinly sliced
- ⅓ cup dried cranberries
- ½ cup pecan halves, toasted
- ⅓ cup crumbled goat cheese
For the Maple Dijon Dressing
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Add the cubed sweet potatoes to the baking sheet. Toss with olive oil, salt, pepper, and smoked paprika. Spread into an even layer and roast for 15 minutes.
- Remove the pan from the oven. Add the sausage and red onion, breaking the sausage into small pieces as you add it. Return the pan to the oven and roast for 15 to 20 minutes longer, stirring once halfway through, until the sausage is browned and cooked through and the sweet potatoes are crisp around the edges.
- While the sausage mixture cooks, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper for the dressing.
- Place the chopped kale in a large serving bowl. Drizzle with about half of the dressing and massage or toss until the kale starts to soften.
- Add the warm roasted sweet potatoes, sausage, and red onion to the bowl. Top with apple slices, dried cranberries, pecans, and goat cheese.
- Drizzle with the remaining maple Dijon dressing and toss gently just before serving.
Notes
- Cut the sweet potatoes into evenly sized cubes so they roast and crisp at the same rate.
- Use hot Italian sausage for a little heat, or chicken or turkey sausage for a lighter option.
- If preparing ahead, store the cooked sausage and sweet potatoes separately from the kale and dressing. Reheat before assembling.
- Swap goat cheese for feta, or leave it out if preferred.