Thanksgiving Brunch Salad

Add greens to breakfast and brunch with this hearty Sausage Brunch Salad. This salad, studded with homemade breakfast sausage patties, perfectly hardboiled eggs and caramelized apples and topped with a maple vinaigrette, can stand alone as a centerpiece or serve as a side for an at-home brunch.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 672kcal

Ingredients

Breakfast Sausage (Makes 15 two tablespoon patties)

1 lb. 90/10 ground pork
1 tablespoon pure maple syrup
1 teaspoon ground sage
1/2 teaspoon kosher salt
1/2 teaspoon fennel seed
1/2 teaspoon black pepper
1/4 teaspoon poultry seasoning
1 tablespoon extra virgin olive oil

Salad

1 bunch kale shredded
1 tablespoon unsalted butter
2 apples sliced
5 hardboiled eggs peeled and cut into halves

Dressing

6 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Salt and pepper to taste

Instructions

Make the Sausage

In a nonstick skillet, heat the olive oil over medium high heat.
In a large glass bowl, combine the ground pork with the maple syrup, sage, salt, fennel seed, pepper and poultry seasoning.
Using your hands, knead the mixture until it is combined.
Using a 2-tablespoon cookie scoop, create the patties. (There will be 15 at this size.) Round them with your hands.
Once the patties have been created, carefully place them into the skillet. (This can be done in two batches if you’ve got a smaller skillet, as you do not want to crowd the pan.)
Cook on one side until crispy and browned, then flip with a spatula and cook through.
Repeat the process as many times necessary to cook all the sausage patties, then set aside.

Caramelize the Apples

In a nonstick skillet over high heat, melt the butter.
Add the sliced apples and cook until caramelized. (This will take 3-5 minutes, depending on your stovetop.)
Once one side is caramelized, flip and cook the other side.
When the apples are beautifully browned, remove from heat and set aside on a paper towel-covered plate.

Make the Dressing

In a mason jar, measure out the olive oil, apple cider vinegar, Dijon mustard and maple syrup.
Shake vigorously, then taste.
Add salt and pepper, if needed.

Make the Salad

In a large bowl, add the shredded kale.
Drizzle the dressing on top of the kale, and toss until the greens are coated.
Layer on the breakfast sausage, hardboiled eggs, caramelized apples.
Serve within 30 minutes, and enjoy!

Notes

Want to make this salad vegetarian friendly? Simply skip the sausage step.

Serving a mixed crowd of vegetarians and meat eaters? Serve the sausage on the side for your guests to add on their own.

Nutrition