Kale Salad with Pork Sausage, Grapes, Pumpkin Seeds & Cheddar

Directions

1. Rinse and pat dry the kale and grapes, then set them aside.
2. Heat a nonstick skillet over medium-high heat and add a thin layer of oil.
3. While the skillet heats, juice a lemon into a medium bowl.
4. Add the sausages to the hot skillet and cook, turning occasionally, until browned and cooked through, about 10–15 minutes; transfer to a cutting board.
5. In the bowl with lemon juice, whisk together olive oil, honey, salt, and pepper to make the dressing.
6. Chop or tear the kale into bite-sized pieces, then add to the dressing. Massage the mixture with your hands until the kale softens.
7. Halve the grapes and fold them into the kale.
8. Dice the cheddar into small pieces and set aside for topping.
9. When the sausages have cooled slightly, slice them crosswise into bite-sized rounds and add to the salad along with the pumpkin seeds; toss to combine.
10. Divide the salad onto plates and top with the diced cheddar before serving.