Spicy Sausage & Sweet Potato Winter Salad

30 mins
Serves 1
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Directions

  1. 1Preheat the oven to 425°F (230°C).
  2. 2Preheat the oven to 425°F (230°C).
  3. 3Preheat the oven to 425°F (230°C).
  4. 4In a large bowl, combine the shaved Brussels sprouts and diced sweet potato.
  5. 5In a large bowl, combine the shaved Brussels sprouts and diced sweet potato.
  6. 6In a large bowl, combine the shaved Brussels sprouts and diced sweet potato.
  7. 7Add 4 tbsp olive oil, 1 tbsp hot honey, 1 tsp thyme, 1 tsp flaky sea salt, 2 tsp red pepper flakes, and 1 tsp black pepper to the Brussels sprouts and sweet potato.
  8. 8Add 4 tbsp olive oil, 1 tbsp hot honey, 1 tsp thyme, 1 tsp flaky sea salt, 2 tsp red pepper flakes, and 1 tsp black pepper to the Brussels sprouts and sweet potato.
  9. 9Add 4 tbsp olive oil, 1 tbsp hot honey, 1 tsp thyme, 1 tsp flaky sea salt, 2 tsp red pepper flakes, and 1 tsp black pepper to the Brussels sprouts and sweet potato.
  10. 10Mix to combine the ingredients for the Brussels sprouts and sweet potato.
  11. 11Mix to combine the ingredients for the Brussels sprouts and sweet potato.
  12. 12Mix to combine the ingredients for the Brussels sprouts and sweet potato.
  13. 13Spread the mixture on a baking sheet and roast for 25-30 minutes, checking to prevent burning.
  14. 14Spread the mixture on a baking sheet and roast for 25-30 minutes, checking to prevent burning.
  15. 15Spread the mixture on a baking sheet and roast for 25-30 minutes, checking to prevent burning.
  16. 16Sauté the hot Italian sausage in a skillet over medium heat until cooked through.
  17. 17Sauté the hot Italian sausage in a skillet over medium heat until cooked through.
  18. 18Sauté the hot Italian sausage in a skillet over medium heat until cooked through.
  19. 19In a large bowl, combine the arugula, cooked sausage, roasted Brussels sprouts, sweet potato, sliced red onion, chopped pears, pepitas, and dried cranberries.
  20. 20In a large bowl, combine the arugula, cooked sausage, roasted Brussels sprouts, sweet potato, sliced red onion, chopped pears, pepitas, and dried cranberries.
  21. 21In a large bowl, combine the arugula, cooked sausage, roasted Brussels sprouts, sweet potato, sliced red onion, chopped pears, pepitas, and dried cranberries.
  22. 22Drizzle with the dressing and toss to combine all salad ingredients.
  23. 23Drizzle with the dressing and toss to combine all salad ingredients.
  24. 24Drizzle with the dressing and toss to combine all salad ingredients.
  25. 25Serve warm.
  26. 26Serve warm.
  27. 27Serve warm.

Ingredients

  • 5 oz baby arugula
  • 5 oz baby arugula
  • 5 oz baby arugula
  • 1 lb hot Italian pork sausage
  • 1 lb hot Italian pork sausage
  • 1 lb hot Italian pork sausage
  • 4 cups shaved Brussels sprouts
  • 4 cups shaved Brussels sprouts
  • 4 cups shaved Brussels sprouts
  • 3 cups diced sweet potato
  • 3 cups diced sweet potato
  • 3 cups diced sweet potato
  • 0.5 cup sliced red onion
  • 0.5 cup sliced red onion
  • 0.5 cup sliced red onion
  • 1 cup chopped pear
  • 1 cup chopped pear
  • 1 cup chopped pear
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 1 tbsp hot honey
  • 1 tbsp hot honey
  • 1 tbsp hot honey
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 2 tsp red pepper flakes
  • 2 tsp red pepper flakes
  • 2 tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.33 cup roasted and salted pepitas
  • 0.33 cup roasted and salted pepitas
  • 0.33 cup roasted and salted pepitas
  • 0.33 cup dried cranberries
  • 0.33 cup dried cranberries
  • 0.33 cup dried cranberries
  • 1 cup olive oil
  • 1 cup olive oil
  • 1 cup olive oil
  • 2 tbsp hot honey
  • 2 tbsp hot honey
  • 2 tbsp hot honey
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 4 minced garlic cloves
  • 0.5 tbsp flaky sea salt
  • 0.5 tbsp flaky sea salt
  • 0.5 tbsp flaky sea salt
  • 0.5 tbsp red pepper flakes
  • 0.5 tbsp red pepper flakes
  • 0.5 tbsp red pepper flakes
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried basil

Equipment

large bowlbaking sheetskillet

Tips

  • You may not need all of this dressing but making a large batch and using it throughout the week is recommended.
  • Keep checking the Brussels sprouts to make sure they aren’t burning while roasting.