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Roasted Vegetable, Kale, & Sausage Salad Bowl

A delightful salad full of healthy fats, carbs, and protein!
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Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Course: Dinner, Main Course, Salad
Keyword: gluten free, gluten free recipes, roastedvegetables, roastedveggies, salad bowl
Servings: 2

Equipment

  • Oven or air fryer
  • Spatula
  • Large bowl
  • Foil or silicone baking sheet
  • Non-stick pan

Ingredients

Roasted Sweet Potatoes

  • 2 large Sweet potatoes
  • Olive oil
  • 3 cloves Garlic (sub garlic powder)
  • 1/2 small White onion (sub onion powder)
  • Red chili flakes (optional)
  • Salt & pepper

Salad Ingredients

  • 3 handfuls Shredded or chopped kale
  • 2-3 Chicken sausages (sub alternative protein)
  • 1/3 cup Crumbled feta cheese
  • 1/3 cup Dried cranberries
  • 1/4 cup Pine nuts (sub walnuts)
  • 3-5 leaves Fresh basil (chopped)
  • 1 medium Lemon
  • Olive oil
  • Salt & pepper

Instructions

Roasted Sweet Potato Recipe

  • Preheat your oven to 425°F.
  • Wash the sweet potatoes really well and peel the skin off if you desire. Peeling them is not necessary as long as you give them a good scrubbing.
  • Dice the potatoes into cubes and place them into a large bowl.
  • If you are using fresh garlic cloves and onion, mince both and prepare to add them into the bowl.
  • Generously drizzle the sweet potato cubes with olive oil and season with the minced garlic and onion (or garlic + onion powder). Add salt, pepper, and red chili flakes if you like.
  • Mix well until each piece of sweet potato is coated in olive oil and seasoning.
  • Line a baking sheet with foil and evenly disperse the potatoes. Bake for 35-45 minutes, mixing halfway. Broil for the last 1-2 mins to get a nice crisp.

Salad Recipe

  • Slice the chicken sausage into bite-sized circles and heat up oil in a non-stick pan over medium heat. Pan fry the sausage until it develops a crispy, golden-brown crust.
  • Add shredded kale to your favorite bowl and drizzle with olive oil and juice from a lemon. Massage the liquids into the kale with your (preferably clean) hands by squeezing parts of the kale for 1-3 minutes.
  • Once the sausage is cooked, add it to the bowl of kale.
  • Once the sweet potatoes are out of the oven, spoon them into the kale as well.
  • Add in the crumbled feta cheese, dried cranberries, pine nuts, and fresh basil.
  • Drizzle the salad with more olive oil and lemon juice, add salt and pepper, and mix everything well until completely combined.
  • Enjoy!

Notes

If you are vegan, sub the feta for vegan feta and replace the chicken sausage with your preferred alternative protein. 
Prepare the sausage in a microwave if you prefer not to pan-fry it.
Sub chopped walnuts for pine nuts if needed. 
If you don't have a lemon, a good substitute is red wine vinegar.