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PB & J Toast Salad

Serves 4


    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


    • 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


    Per serving:

    • calories362
    • protein22g
    • fat17g
      • saturated fat3g
      • trans fat0g
    • carbohydrates33g
      • sugars11g
      • fibre8g
    • sodium475mg



    Heat oven to 350 F (180 C).


    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.


    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.


    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.


    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.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.