Turkey sausage and roasted potato salad

Total Time
1 hr 15 min
20 min
55 min
This salad takes hearty sausages and potatoes and turns them into a healthy main-dish salad that’s loaded with veggies. Baby kale adds a touch of bitterness and crunch, while roasted red peppers balance the dish with sweetness.


olive oil cooking spray

5 spray(s)

uncooked red potato(es)

1¼ pound(s), scrubbed and cut into 1-inch chunks

dried thyme

1 tsp

table salt

¾ tsp

black pepper

¾ tsp

uncooked sweet Italian turkey sausage

16 oz, (1 pound), fresh

red wine vinegar

3 Tbsp

Dijon Mustard

2 Tbsp, country-style

extra virgin olive oil

1 Tbsp

uncooked kale

6 cup(s), baby variety

roasted red peppers (packed in water)

7 oz, (1 jar), drained and chopped

uncooked red onion(s)

½ cup(s), chopped, thinly sliced


2 oz, (1/4 cup), pitted and chopped


  1. 1 Preheat oven to 425°F. Spray medium roasting pan with nonstick spray.
  2. 2 Combine potatoes, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in large bowl. Lightly spray potatoes with olive oil nonstick spray; toss to coat. Arrange potatoes in prepared pan in single layer. Roast, stirring occasionally, until potatoes are tender and browned, about 40 minutes. Transfer potatoes to large bowl; set aside.
  3. 3 Spray broiler rack with nonstick spray; preheat broiler. Arrange sausage on rack. Broil 7 inches from heat, turning occasionally, until sausage is browned and cooked through, about 15 minutes. Let sausage cool slightly. Cut diagonally into 1-inch chunks; add to potatoes. Stir in roasted peppers, onion, and olives.
  4. 4 Whisk together vinegar, mustard, oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in small bowl.
  5. 5 Place kale in large bowl; drizzle with 1 tablespoon dressing and toss to coat. Place on large platter. Add remaining dressing to sausage mixture and toss to coat. Place sausage mixture on top of kale and serve at once.
  6. Serving size: 1 1/2 cups sausage mixture and 1 cup kale


Use tongs to turn the sausage when broiling. Piercing the sausage with a fork will cause the juices to escape.

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