Sweet and savoury at once, this whimsical play on a breakfast classic proves salad also deserves a spot on a morning menu. The toasted bread, sausage, and dressing can be made up to 2 days in advance, so Mom need not wait around to luxuriate in this delicious brunch on her special day. These days, there are good vegan sausage options if any family members are following a meat-free diet. Look for bread and sausage options with lower sodium numbers.
PB & J Toast Salad
Ingredients
- 4 cups (1 L) cubed whole-grain bread
- 1 Tbsp (15 mL) + 1 tsp (5 mL) grapeseed or sunflower oil
- 4 links turkey or chicken sausage[1]
- 1/4 cup (60 mL) creamy peanut butter
- 2 Tbsp (30 mL) white wine vinegar
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) grated or finely minced ginger
- 8 cups (2 L) salad greens
- 1/2 cup (125 mL) fresh mint, roughly chopped
- 1 large yellow or orange bell pepper, thinly sliced
- 2 cups (500 mL) sliced strawberries
- 2 oz (55 g) soft crumbled goat cheese, optional
Nutrition
Per serving:
- calories362
- protein22g
- fat17g
- saturated fat3g
- trans fat0g
- carbohydrates33g
- sugars11g
- fibre8g
- sodium475mg
Directions
01
Heat oven to 350 F (180 C).
02
In large bowl, toss bread with 1 Tbsp (15 mL) oil and squeeze gently so bread absorbs oil. On a baking sheet, spread bread cubes out and bake, stirring once halfway, for 10 minutes, or until golden brown and crispy.
03
Pierce sausage casings several times with a fork or skewer. In skillet, heat 1 tsp (5 mL) oil over medium-high heat. Place sausage in pan and heat until cooked through and an internal temperature of 165 F (75 C) is reached, flipping once, about 3 minutes per side. Remove sausage from pan and, when cool enough to handle, slice into 1/2 in (1.25 cm) pieces.
04
In small bowl, whisk together peanut butter, vinegar, honey, ginger, and 2 Tbsp (30 mL) warm water until smooth. If needed, add more water, 1 tsp (5 mL) at a time, until a pourable consistency is reached.
05
Divide salad greens, mint, bell pepper, sausage, strawberries, and toasted bread cubes among serving plates or bowls. Drizzle peanut butter dressing overtop. Scatter on goat cheese if using.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
