Grilled Sausage and Sweet Potato salad with honey mustard vinaigrette is a delicious summer salad with the a few of summer’s best vegetables. Sweet potatoes and red bell pepper are grilled and chopped, and tossed with sausage for a high protein and nutrient dense dish that the whole family will enjoy!
Introducing you to a recipe my husband loves to make in the summer!
Several years ago, our dinner group had the idea to have a theme where the men cook. This was a new concept for all of us couples, since the women were always the ones creating the dishes! My husband, though I love him dearly, is not skilled in the kitchen. I told him I would help him to come up with a dish he just had to give me ideas of ingredients he wanted to include. His assignment was to create a salad, and he wanted to be sure he made it very “manly”.
Beer and sausage were the only 2 things he could come up with, and with a salad, we had to get creative. The original version he made several years ago has beer in the vinaigrette that is super fun, but this is a cleaner version we still use today! One that we love as a summer time dinner or side dish.
I do not cook with pork sausage, but use only chicken or turkey (feel free to use whatever type you prefer). Beer can also be added or omitted if you follow a gluten-free or Paleo diet; the end result will be a honey mustard dressing that is just as delicious! See my notes below in the recipe for these adaptations.
Your vegetables and meat will be prepared on the grill while the salad dressing and fresh herbs are being chopped. This dish can be made in less than 20 minutes, and satisfies even large appetites as a full meal!
Such a fun dish to share with friends, or just for a weeknight dinner at home.
Grilled Sausage and Sweet Potato Salad
For the Salad:
- 6 sausage links I prefer turkey sausage, but use whatever sausage you like
- 2 large sweet potatoes
- 2 large red bell peppers
- 2 tbsp olive oil or avocado oil
- 3 cups mixed greens
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onion
For the dressing:
- 1/4 cup pilsner beer* optional
- 1/4 cup apple cider vinegar
- 1 clove garlic minced
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1/2 cup olive oil or avocado oil
While heating your grill, prepare your vegetables. Peel both sweet potatoes and cut into 1/2 inch thick discs. Slice your bell pepper in half vertically, then once more so that you have 4 long pieces. Brush the vegetables with olive oil or avocado oil.
Cook sausages and vegetables on the grill, turning about every five minutes. Your vegetables will be charred, and sausage should be cooked though.
Chop up your veggies into small pieces, and sausage into bite size pieces. Place the salad ingredients with mixed greens into a large bowl, and add fresh cilantro and green onion.
Whisk together the dressing ingredients into a small bowl: beer (if using), apple cider vinegar, garlic, honey, mustard, and oil. Pour over top the veggies and sausage.
*If following a Paleo or Gluten Free diet, omit the beer and replace with 1 extra tbsp of mustard, and 1 extra tbsp honey.