The Best Recipes for Succulent Sausage Squash Salad

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Succulent Sausage Squash Salad

"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."

Ingredients :

• 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon salt
• 4 ounces ground breakfast sausage
• 2 large apples, diced into 1/2-inch cubes
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon ground sage
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup balsamic vinegar
• 1/4 cup maple syrup

Instructions :

Prep : 15M	Cook : 5M	Ready in : 1H

• 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.

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.

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