-
-
My review
Succulent Sausage Squash Salad
got milk?®
"With fresh nutty squash, tart apple, and savory sausage, this brunch salad is sure to be a crowd pleaser when paired with the piquant balsamic maple reduction and a glass of cold milk."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 254 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Place butternut squash into a large bowl; toss with olive oil and salt until thoroughly coated. Spread squash in a single layer on prepared baking sheet.
- Roast in preheated oven until tender, about 30 minutes.
- Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl.
- Cook apple, thyme, sage, and nutmeg over high heat in the hot skillet with the sausage grease. Stir to thoroughly brown all sides, 3 to 4 minutes. Remove with a slotted spoon and add to bowl with crumbled sausage.
- Combine balsamic vinegar and maple syrup in a small saucepan. Place over high heat. When mixture comes to a boil, reduce heat to medium-low and simmer until it begins to thicken and smells strongly acidic, about 10 minutes. Remove from heat.
- Combine roasted squash with the apple and sausage. Mix thoroughly.
- To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.
Footnotes
- Cook's Notes:
- Pair with a glass of chilled, organic whole milk.
- Squash roasting time may vary depending upon the oven used and size of the dice. Alternate herbs may be substituted to accommodate individual tastes.
Nutrition Facts
Per Serving: 254 calories; 7.3 g fat; 49.8 g carbohydrates; 6.2 g protein; 16 mg cholesterol; 626 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
1/19/2018
Excellent! Served hot. The apples took longer to cook down, they were very firm, but it was easy to time each element of this dish so it came out hot. The family loved it. Very sweet.
11/17/2017
I turned it into a casserole. I followed recipe but cooked squash and apples in casserole dish for 45 minutes (at 350) then mashed it up, added sausage and warmed for another 10-15 minutes. It’s...
11/17/2017
Made it! Really good. Great without the sauce, delicious with it. For lower glycemic days I would omit the sauce.
11/11/2016
Such a simple recipe and, Oh, so good! This is both savory and sweet with the flavors of Fall running through it. The sweetness of the apple, the creamy, savory butternut squash with just eno...
8/12/2016
Amazing! The flavors are so well combined and the texture is so right. The milk just works perfectly. Thank you for sharing.