Kale Salad with Sausage and Pumpkin Dressing (aka: Fall Salad)
 
Prep time
Cook time
Total time
 
With the sausage, this salad is easily a main dish. Without the sausage it's vegan. Did you read that, vegan!
Author:
Recipe type: Main
Cuisine: American
Serves: 6-8
Ingredients
  • 14 cups de-stemmed and chopped curly kale
  • 2 cups shredded purple cabbage
  • 1 halved and thinly sliced asian pear
  • 1 lb. sage sausage (a breakfast sausage will do)
  • ⅔ cups pureed pumpkin
  • 3 tbsp olive oil, seperated
  • 2 tbsp sherry vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp water
  • 1 tsp honey
  • ¼ tsp salt
  • ⅛ tsp cinnamon
  • ⅛ tsp fresh grated nutmeg
  • leaves from 1 sprig of thyme
  • 1 medium sage leaf
  • 1 small garlic clove
  • a pinch of cayenne
  • ¼ cup pumpkin seeds
Instructions
  1. Place the kale in a large bowl. Pour 1 tbsp on the kale and toss with tongs. Set aside.
  2. Heat a heavy bottomed skillet on medium high heat. Pinch the sausage as you add it to the pan. Cook, turning a few times, until browned (5-8 minutes). Drain on a paper towel.
  3. For the dressing: Place the pumpkin, 2 tbsp olive oil, vinegar, mustard, honey, water salt, cinnamon, nutmeg, thyme, sage, garlic, and cayenne in a high speed blender. Blend until smooth and combined. This is a thick dressing, but if you'd like it thinner, just add water 1 tsp at a time.
  4. To assemble the salad: Place the kale in the bottom of a large serving bowl big enough to hold everything. Layer the cabbage on top. Place the pear slices on top. Pile the sausage crumbles in the middle and around the bowl. Pour on the dressing and sprinkle with pumpkin seeds.
  5. Let your guests see your pretty presentation, but I suggest tossing before serving so that the dressing coats everything.
  6. * You'll have more pear slices than pictures.
Recipe by Sugar & Sassafras at https://www.sugarandsassafras.net/?p=1762