Sausage Medley on Grilled kale Salad with Dijon Vinaigrette. Yup. You read that correctly. I did it again. A sausage medley on a salad. Why repeat? Well technically it is a different salad base and a different dressing, so it is new in that respect, but I was looking for something on the light and fast side, so grilled kale popped up obviously. While all of this was running through my head, I was staring at the plethora of sausage options at my favourite butcher shop, so why not marry the two??? A star is born my friends. And you’re going to love it.
I am fortunate to live close to a butcher who really does have a fantastic assortment of homemade sausages. And they are all awesome. That said, you don’t have to pack a bag and head out on a four week walkabout to find the closest sausage supplier to you. Use what you have locally. If you have mild or hot Italian, or german, or whatever, it’s all going to be good. Trust me, the Dijon in the vinaigrette is going to pull it all together. Sausages and mustard are like peas in a pod. They were made for each other. Should you still decide to head out on walkabout for soul building purposes, don’t forget to keep us in the loop on your journey!
Since I wanted this meal to be ready quickly, like as quickly as the sausages can cook, I kept the salad ingredients simple. Tomatoes, avocado, seared cremini mushrooms, grilled kale, and some chopped toasted almond. That’s it. If you want something more filling, you can add some boiled or roasted potatoes, or some quinoa, or beets or other lighter veggies like carrot and pepper. You could even top it with some caramelized onions and it’s going to be great! Now that I have said that, I am jealous that you are making it with caramelized onions and I didn’t. Insert sad face here.
The honey lemon dijon dressing on this sausage medley salad, consists of five whole ingredients, and three of them are in the name. The other two are salt and olive oil. That’s it. Simple. You are going to be sitting down with your dinner for your favourite program before I can finish this paragraph. Anyway, I love this dressing. It’s light, it’s spicy, and it’s bold. Bold and beautiful. It goes with many things. Don’t limit yourself to this salad. Put this dressing on a chicken salad or turkey salad too. Leftover ham? YESSS! I think you’re getting me now. This is so versatile.
So listen, time is ticking away here and you want to get fed and get on with your evening. Head out to the BBQ (or fire up a skillet) and start cooking those sausages. You’ll be glad you did, and even more glad that this was ready in under 30 mins and you still have a life tonight. AND, if you can make some extra sausage, and maybe double the dressing recipe, you’ll be well on your way to a great lunch dish tomorrow. Leftovers are in man.
I don’t want to interrupt you eating, but please remember to like, comment, share, and tag me if you are putting this on social media. I want to hear all about it. If you decide to use the dressing as a post workout power drink, I want to hear about that too (It’s maybe not good for that).Print
Paleo Sausage Medley on Grilled Kale Salad with Dijon Vinaigrette
- 4 Sausages (same or a medley of different sausages)
- 1 bunch of curly kale
- 2 ripe tomatoes
- 1 ripe avocado
- 2 cups of sliced cremini mushrooms
- Roasted chopped almonds or walnuts (optional)
- Olive oil for spraying or drizzling
Honey Lemon Dijon Vinaigrette
- 1/3 cup olive oil
- 3 tbsp Lemon juice
- 1/2 tsp salt
- 1-1/2 tbsp mustard (Dijon)
- 1/2 tsp honey
- Heat the BBQ to 350 (you can also try to roast the kale in the oven which I have not done. Perhaps using the broiler.)
- Rinse the bunch of kale and dry, but do not remove the stems from the band, tie, or elastic (it makes it easier to handle).
- Spray or drizzle the leaves of the kale bunch with olive oil.
- When the BBQ has heated, place the kale on the grill.
- Monitor the kale closely. You don’t want it to go black, but you do want the ends to brown.
- Heat a skillet on the BBQ side burner or the stove on med-high heat.
- Flip the kale to another side once browning has occurred.
- Repeat this until the kale tips have been browned on all sides. The kale should also be a little limp now from being partially cooked.
- Remove the kale from the BBQ and set aside to cool.
- Place the sausages on the BBQ.
- Coat the hot skillet with a bit of oil.
- Add the cremini mushrooms to the hot oil in the skillet.
- While the sausages are cooking, cut the tomatoes into small wedges (or whatever you consider to be bite sized).
- Stir the mushrooms. You want a good caramelization (browning) to occur on the mushrooms.
- Cut the avocado in half and remove the pit.
- Remove half of the avocado from the skin with a spoon.
- Slice the avocado crosswise in bite sized pieces.
- Cut the kale stems off below the leafy part of the bunch.
- Watch the sausages and mushrooms!!!
- Lay the grilled kale leaves in a bowl or on a serving plate.
- Place the sliced tomato randomly around on the leaves.
- Place the sliced avocado randomly around on the leaves.
- By this time the cremini mushrooms should be caramelized (if not before).
- Scoop them from the pan and scatter around on top of the salad.
- Remove the sausages from the grill (if you haven’t already). Internal temp should be a minimum of 165F.
- As the sausages are cooling, add all of the dressing ingredients to a bowl and whisk thoroughly.
- Slice the cooler sausages into bit sized chunks.
- Place the sausages over the salad.
- Drizzle on half of the dressing.
- Sprinkle on the chopped nuts if you decide that is what you want to do.
- Serve, plate, and use the rest of the dressing on the plates!
- Eat, enjoy the fact that it was quick, you didn’t make a huge mess, and now you have time to text/call your friends and make plans for the weekend.