cup olive oil
tablespoons red wine vinegar
teaspoons Dijon mustard
clove garlic, minced
teaspoons packed brown sugar
tablespoon olive oil
lb. sweet potato, peeled and cut into ¾-inch cubes
(19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
cup chopped cashews, toasted
For dressing, in bowl, add 1/3 cup oil, vinegar, mustard, garlic and brown sugar; whisk to mix.
For salad, heat oven to 375°F.
Line baking sheet with parchment paper. Combine oil and sweet potato on prepared baking sheet and arrange in a single layer.
Roast, 30 to 40 minutes or until tender and golden turning once.
While sweet potatoes are cooking, cook turkey as specifed on the package.
Always cook to well-done, 165°F as measured by a meat thermometer.
Slice links into 1/4-inch rounds. In large bowl, add sweet potato, turkey, arugula and cashews. Drizzle with dressing and toss gently to coat.