Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Turkey sausage and roasted potato salad

6
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Easy
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. You could also use spicy sausage in place of sweet, and vary the greens if kale isn't your thing. Mustard greens would add another kind of heat to the dish, and baby spinach or escarole would be more neutral, middle-ground options. Consider broiling a double batch of sausage so you can add it to other dishes you're making for breakfast, lunch, or dinner during the week.

Ingredients

Olive oil cooking spray

5 spray(s)

Uncooked red potato

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

Kale

6 cup(s), baby variety

Roasted red peppers (packed in water)

7 oz, (1 jar), drained and chopped

Red onion

½ cup(s), chopped, thinly sliced

Olives

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

Instructions

  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

Notes

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

People Also Like

People Also Like