This savory-sweet kale salad is just as appropriate for breakfast as it is for lunch or dinner. Cut the sweet potato cubes into 1/2-inch (1.27cm) squares so they cook quickly. The bright orange cubes look brilliant next to the deep green kale, which makes it a feast for the eyes.
Warm Kale and Sweet Potato Salad With Veggie Sausage
Ingredients
- 2 pieces veggie sausage
- 1 tablespoon olive oil
- 1 cup (225g) cubed sweet potato
- 4 cups (268g) kale, torn in 1-inch (2.54cm) pieces
- 2 teaspoons ground sage
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Directions
Take out the frozen sausage patties and let them thaw while you prep the salad.
Drizzle the olive oil in a large skillet and place over medium-high heat. Add the sweet potato cubes and stir until they start to sizzle. Reduce the heat to medium-low and cover the pan so the sweet potatoes steam. Cook for about 10 minutes, until they are tender when pierced with a paring knife.
Uncover the pan and add the kale, stirring to coat with oil. Add the sage and stir until the kale turns dark green.
Add the maple syrup and lemon juice and stir, just until the liquids coat the vegetables. Remove from heat and keep warm.
Heat the sausage according to package directions. Divide veggie mixture and sausage between two plates.
Serves: 2 | Serving Size: 1 1/2 cups of the vegetables, plus one sausage patty
Nutrition (per serving): Calories: 241; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 310mg; Carbohydrate: 27g; Dietary Fiber: 5g; Sugar: 10g; Protein: 13g
