Honey mustard kale salad with sausage is an easy gluten free meal that’s hearty and tasty! When you’re in a hurry, this is a quick, family-friendly dinner that you can get on the table in no time.
Remember how I said I wanted to eat more kale this year?
I’ve been doing pretty well with that little resolution so far…we’ve made crunchy kale chips, and I’ve been doing well with sneaking it into things like creamy soup and sauces. Darryl has even been juicing it on occasion.
But my favorite way to eat kale so far is this honey mustard kale salad with sausage.
This is such an easy dinner to whip up. You just cook the sausages in a skillet with some red and yellow peppers, massage the kale with some lemon juice, and make a quick dressing. It really couldn’t get any easier, and it’s a tasty and filling salad that’s loaded with nutrients.
When you have food allergies or special dietary needs, it can be hard to find quick dinner recipes that taste good, and are easy to make. I don’t want to spend hours making a meal at the end of the day, so I like simple dinners like this one.
Be sure to take a look at all of my allergy friendly dinner recipes to find more easy, family-friendly meals to try!
Can I use something other than kale in this recipe?
Yes, you can use spinach or another green if you prefer.
Can I leave the mustard out of this recipe?
I used these chicken sausages by Alfresco, but you can use your favorite flavor or brand. Some other brands to try are Applegate as well as Gilbert’s Sausages. Please be sure to call the company to make sure a brand is safe for you. If you can’t find a safe brand of sausage, try making this salad with grilled chicken!
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Honey Mustard Kale Salad with Sausage.
- 1 bunch dinosaur kale stems removed, rinsed, and leaves cut into strips
- 2 Tablespoons lemon juice
- 6 chicken sausages I used Alfresco Smoked Andouille
- 1 Tablespoon olive oil
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- ¼ cup yellow mustard
- ⅓ cup honey
- ½ teaspoon sea salt
- ¼ teaspoon pepper
Place the chopped kale into a large bowl. Drizzle with lemon juice, and use your hands to massage the juice into the kale. This will help make the kale less tough and easier to digest.
In a large skillet, cook the peppers and sausages in the olive oil over medium heat. Cook until the sausages are browned and crisp on the outside, and the peppers are soft and a little bit caramelized.
While the sausages are cooking, make the dressing. In a small bowl, combine the honey, mustard, salt, and pepper, and whisk together.
Put the kale on a platter, and top with the cooked sausages and peppers. Drizzle with the dressing.
If you don't have a brand of sausage you can use, try this recipe with grilled chicken.
If you don't like kale, feel free to substitute spinach or another green.
What’s your favorite way to enjoy kale?