Sticky Sausage & Sweet Potato Salad Recipe

Prepare and roast

Preheat the oven to 425°F (220°C). Toss peeled, cubed sweet potato with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet so pieces sit in a single layer. Roast 20–25 minutes, turning once halfway, until edges are caramelized and cubes are tender. Remove and let cool slightly.

Pan-fry or bake sausages

If using raw sausages: place sausages in a cold skillet, add a splash of water (about 2 tbsp) and cover. Cook over medium heat 8–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for chicken. Alternatively, bake at 400°F (200°C) for 20–25 minutes, turning once. Remove, let rest 5 minutes, then slice into 1/2-inch rounds.

Heat pre-cooked sausages

If using pre-cooked sausages, slice and quickly brown slices in a skillet with 1 tsp oil over medium-high heat 2–3 minutes per side until caramelized. Remove from pan and keep warm.

Combine and reduce

In the same skillet used for sausages (wipe out excess if burnt), add 3 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 2 minced garlic cloves, 1/2 tsp smoked paprika, 1/4 tsp chili flakes (optional), 1 tsp salt and 1/2 tsp black pepper. Stir and bring to a gentle simmer over medium heat.

Let the mixture simmer 2–4 minutes until slightly thickened and glossy. Taste and adjust seasoning. If it becomes too thick, add 1–2 tbsp water to loosen.

Glaze sausages and sweet potato

Return sliced sausages to the skillet and toss to coat in the glaze. Add the roasted sweet potato cubes and gently toss 1–2 minutes, so the glaze clings to both. Remove from heat.

In a large bowl, place 6 cups of baby spinach or mixed leaves. Scatter 1/2 cup thinly sliced red onion over the greens.

Add the glazed sausages and glazed sweet potato mixture on top of the greens, distributing evenly.

Sprinkle 1/2 cup toasted pecans or walnuts and 1/2 cup crumbled feta or goat cheese across the salad. Add 2 tbsp chopped parsley and 2 tbsp sliced spring onions for freshness.

Drizzle any remaining glaze from the skillet over the assembled salad as dressing. If you prefer extra dressing, whisk together 1 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp Dijon and a splash of apple cider vinegar and toss lightly with the salad.

Season to taste with additional salt and freshly ground black pepper. Serve warm or at room temperature.