Sausage sweet potato salad is made with perfectly roasted sweet potatoes, chicken sausage chunks and arugula tossed with simple balsamic dressing. It is sprinkled with dried cranberries and crunchy almond flakes. Enjoy the mix of sweet and savory!
This sausage sweet potato salad works as a complete meal with protein, fiber-rich carb, and good fat. The juicy chicken sausages are packed full of flavor, and the sweet potatoes adds a touch of sweetness.
With the freshly cooked sweet potatoes and sausages on top, it can be enjoyed as a warm salad that is perfect for a cold day as well. The combination of savory and sweetness is so on point that you would be making this again and again!
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How are the sweet potatoes cooked?
Instead of roasting the potatoes in the oven taking 20 to 30 minutes, I like to cube them small and simply roast in a pan on the stovetop which only takes about 5 minutes. Then the potatoes are seasoned well with fragrant spices - cumin, smoked paprika, and garlic powder.
Ingredients for this recipe
- Sweet potato - Beauregard, the jewel, or the garnet.
- Chicken sausage - Pork or beef sausages work as well. Pick a fully cooked type to minimize the cooking time.
- Cumin
- Smoked paprika powder
- Garlic powder
- Baby arugula leaves
- Olive oil
- Balsamic vinegar
- Salt & pepper
- Almond slices
- Dried cranberries
How to cook sausage sweet potato salad
1. Toss the arugula. In a large bowl, place the baby arugula, olive oil, balsamic vinegar, salt & pepper and toss well.
2. Cook the potatoes. Heat up some cooking oil in a pan and cook the sweet potatoes for about 5 minutes until tender. Keep tossing constantly to avoid burning.
3. Season. Add in the sausages and spices. Cook for another minute.
4. Assemble. Arrange the tossed salad on a plate, then place the cooked sweet potato and sausages on top. Sprinkle almond slices and dried cranberries. Serve warm.
* See the recipe card below for detailed instructions.
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Recipe
Sausage Sweet Potato Salad
Ingredients
- ½ pound sweet potato peeled and cut into ½ inch cubes
- ½ pound chicken sausage (fully cooked type) chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 3 cups baby arugula leaves packed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Ground pepper to taste
Toppings:
- 3 tablespoons almond slices
- 3 tablespoons dried cranberries
Instructions
- In a large bowl, place the baby arugula, olive oil, balsamic vinegar, salt and pepper. Toss well. Set aside.
- Heat up some cooking oil in a pan and cook the sweet potato for about 5 minutes until tender. Keep tossing constantly to avoid burning.
- Add in the chopped sausages and spices (cumin, smoked paprika, garlic powder). Cook for another minute.
- Arrange the tossed salad on a plate, then place the cooked sweet potato and sausages on top. Sprinkle almond slices and dried cranberries. Serve warm.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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