Grilled Sausage and Sweet Potato Salad

This hearty and flavorful grilled sausage salad is a summer favorite in our house. It brings together smoky grilled sweet potatoes, bell peppers, and savory sausage, all tossed in a bright honey mustard vinaigrette. It’s the kind of simple, nourishing dish that’s perfect for weeknight dinners or casual backyard meals.

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What Makes This Salad Work

Flexible: We prefer chicken or turkey sausage, but any variety works. The vinaigrette can also be made without beer if you’re avoiding gluten or following a Paleo approach.

Quick and easy: Ready in about 20 minutes, making it perfect for busy weeknights.

Balanced and satisfying: A great mix of protein and veggies that feels both light and filling.

Grill-friendly: Sweet potatoes and bell peppers take on a delicious char when grilled alongside the sausage.

Helpful Tips

Serve as a main dish or pair with other grilled favorites like corn, zucchini, or even a fresh fruit salad.

Prep your vinaigrette and fresh herbs while the sausage and vegetables are on the grill.

This salad holds up well for leftovers, making it great for meal prep.

Whether you’re cooking for your family or hosting friends, this salad brings the flavor and the ease you want in a summer meal. It’s one we come back to year after year.

Enjoy!

5 from 2 votes

Grilled Sausage and Sweet Potato Salad

By Amy Rains

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Servings: 4 -4 servings

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Ingredients 

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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

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Instructions 

• 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.
• Serve immediately.

Notes

*If following a Paleo or Gluten Free diet, omit the beer and replace with 1 extra tbsp of mustard, and 1 extra tbsp honey.

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