This meat + potato salad will convert any of your salad-averse friends and family. Potatoes and sausage get baked on one sheet pan until crispy and golden. Kale gets tossed onto the hot sheet pan in a simple vinaigrette and served directly from that same sheet pan. Don’t forget to load it up with all the toppings!
Ingredient Highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 People
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1.5 lb potatoes, cut into bite-sized pieces
- 1 lb sausage (about 4 sausages)*
- 1 tbsp olive oil
- ½ tsp kosher salt
- ½ tsp black pepper
- 6 cups chopped or thinly sliced kale**
- Crumbled feta, goat cheese, or grated parmesan
- Pickled red onions
- Chopped toasted nuts or seeds
- Fresh herbs (parsley, scallions, or cilantro, optional for topping)
For the dressing:
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp kosher salt
- *You can use the precooked sausages or the bulk raw sausage. If using raw, remove the casing and just form into ping-pong ball sized balls or patties.
- *If using raw, there will be a lot of oil that cooks out of the sausage (depending on fat content) that you’ll want to pour off before tossing the salad together. Alternatively, you can just remove the potatoes/sausage with a slotted spoon and toss the salad together on a separate platter, sheet pan, or into individual bowls.
- **If you’re like me and don’t like big chunks of kale, chop it up as finely as you can.
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment and add potatoes, sausage, oil, salt, and pepper and toss to coat. Spread everything out into an even layer (placing potatoes cut-side-down will help them get crispy).
- Bake for about 30 minutes or until potatoes are cooked through and crispy/golden on the bottoms (see note if using raw sausage).
- In a jar with a lid, add all dressing ingredients and shake vigorously to combine.
- Add kale directly to the hot sheet pan along with ⅔ of the dressing and toss to coat. Serve topped with cheese, pickled onions, chopped nuts, and fresh herbs. Drizzle any remaining dressing on top.
Items you can prep ahead (optional)
- Cut 1.5 lb potatoes into bite-sized pieces
- Chop or thinly slice 6 cups kale
- Pickled a red onion
- Toast your nuts or seeds
- Chop you herbs for topping
Substitutions:
- To make vegan, use a vegan sausage alternative. You could also substitute with tofu, but I would roast the tofu on a separate sheet pan (in plenty of oil and salt). You could also just leave the meat out entirely and top with your protein of choice.
- You could sub the sausage with whole chicken thighs.
- Use any heart green in place of or in addition to kale (like radicchio).
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Reheat leftover salad in the microwave until warmed through. Top with all the toppings!
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