Summer Kale Salad With Berkshire Pork Sausage


Looking for a protein-packed salad that's loaded with flavor? Here's a Summer Kale Salad with Berkshire Sausage that'll hit the spot.

Our pork is all-natural and antibiotic-free, making it a nutritional and flavor-packed addition to this dish. Look for the balsamic vinaigrette to add the perfect complement to the kale and tomatoes. Enjoy!


Time | 15 minutes    Serves | 6


2 large bunches of Curly Kale, about 8-12 leaves, stems removed, roughly-chopped

4 links Nicolosi’s Berkshire Black Sweet Italian Sausage

Plum Tomatoes, diced

4 slices of Nicolosi's Berkshire Black Bacon

4 Large Eggs, hard-boiled, diced

Extra Virgin Olive Oil to cook sausage

For Vinaigrette:

1 cup of Extra Virgin Olive Oil

1/3 cup Balsamic Vinegar

1 teaspoon Dried Oregano

Salt and Pepper



  1. Heat olive oil in saute pan over medium high heat, add sausage, cook both sides until cooked, or internal meat thermometer reads 165F
  2. Add bacon to ban until crispy, remove, chop
  3. Set aside sausage
  4. Add 1 cup of olive oil, balsamic and oregano to bowl, whisk together, salt and pepper to taste
  5. Pour some vinaigrette in large salad bowl to coat the bottom
  6. Add kale and tomatoes to bowl and mix until salad is well-coated
  7. Add sausage to bowl, mix
  8. Add egg and sprinkle in bacon bits
  9. Add more vinaigrette if needed