Fall Chicken Sausage Salad

I have never, NEVER, gotten a recipe from concept to blog post this quickly, but the second I shared this salad in my Instagram stories and promised the recipe would come soon I started receiving requests...so here it is y'all! The Fall Chicken Sausage Salad of your dreams. Arugula, brussel sprouts, roasted sweet potatoes, apple chicken sausage, and pepitas all come together tossed in a homemade honey vinaigrette that is bright and fresh but also perfect for cozy fall days.

Chopped Salad Ingredients

Arugula- Arugula is one of my favorite salad bases because it adds a lovely pepperiness so you don't need to over season the other ingredients to achieve a flavor that will wake up your palate.

Brussel Sprouts- Some people might be scarred by the steamed brussel sprouts of their childhood (cough cough my dad), but when the stem is fully removed and you shave them brussel sprouts add an awesome texture and slight crunch. Buy them pre-shaved from the store or cut them lengthwise in half then finely chop in to shreds with a sharp knife.

Roasted Sweet Potatoes- Roasting the sweet potatoes will add a nice little caramelization and crisp to the outside.

Apple Chicken Sausage- Pick your favorite brand, but I usually go with Applegate or 365 brand from Whole Foods. I love the salty & sweet flavor of apple chicken sausage.

Pepitas- Pepitas, or shelled pumpkin seeds, are small but mighty little seeds. They are packed with fiber, Omega-3 fatty acids, zinc, antioxidants, magnesium, iron, and protein

Honey Mustard Vinaigrette- Bright, fresh vinaigrette with minimal ingredients so it is easy to whip up, but you can also sub your favorite salad dressing. This one is made with olive oil, apple cider vinegar, garlic, honey, salt, and pepper which are mainstays in my pantry.

Recipe

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Fall Chicken Sausage Salad

Serves: 1

Ingredients

• 2 handfuls arugula

• ½ cup shaved brussel sprouts

• ½ cup roasted sweet potatoes- cubed

• 1 apple chicken sausage-

• 2 tbsp honey mustard vinaigrette {2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp dijon mustard, 2 tsp minced garlic, 2 tbsp honey, salt & pepper to taste}

• Handful salted pepitas

Instructions

1. Preheat the oven to 420F.

2. Wash, peel, and cube 1 sweet potato.

3. Toss with 1 tbsp olive oil, garlic powder, and salt.

4. Arrange evenly on a parchment paper lined baking sheet. Roast for 10 minutes then toss then continue to roast for 5-10 more minutes until fork tender and lightly browned.

5. While sweet potatoes cook, slice chicken apple sausage link in half lengthwise then chop into ½ inch slices. Brown sausage in a pan over medium heat.

6. In a bowl or plate of your choice (I am very partial to large stainless steel mixing bowls for all salads!) combine arugula, brussel sprouts, sweet potatoes, chicken sausage, and pepitas then drizzle honey mustard vinaigrette. Toss till well combined and enjoy!

Tips

I love this as a minimal-prep meal prep option because you can roast 2 sweet potatoes at the start of the week and the chicken sausage comes in a pack of 4. You can also have your brussel sprouts and arugula ready to go in the fridge. All you have to do is prep the sweet potatoes and vinaigrette at the start of the week then throw together the ingredients for 4 days of easy, yummy lunch.

If you crave a little extra sweetness, toss in a handful of unsweetened dried cranberries or diced apple pieces.