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Succulent Sausage Squash Salad
Succulent Sausage Squash Salad
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious brunch salad with roasted squash, crisp apple, and flavorful sausage, topped with tangy balsamic maple dressing. Perfect with a side of cold milk.
Ingredients:
  • 1 small butternut squash - peeled, seeded, and cut into 1/2-inch cubes
  • 4 ounces ground breakfast sausage
  • 2 large apples, diced into 1/2-inch cubes
  • 1 teaspoon fresh thyme leaves
  • 0.25 teaspoon ground sage
  • 0.25 teaspoon freshly grated nutmeg
  • 0.5 cup balsamic vinegar
  • 0.25 cup maple syrup
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C), then elegantly line a rimmed baking sheet with parchment paper.
  • In a large bowl, coat butternut squash with olive oil and salt until well covered. Arrange squash in a single layer on a baking sheet.
  • Roast in a hot oven until perfectly tender, for around 30 minutes.
  • In a skillet over high heat, brown the sausage for about 7 minutes until well-browned. Then crumble the cooked sausage into a large serving bowl.
  • Sear apple, thyme, sage, and nutmeg in the skillet with sausage grease over high heat until well browned on all sides, about 3 to 4 minutes. Transfer to a bowl with crumbled sausage using a slotted spoon.
  • In a small saucepan, mix balsamic vinegar and maple syrup. Bring to a boil over high heat. Reduce heat to medium-low and simmer for about 10 minutes until it thickens and becomes fragrantly acidic. Remove from heat.
  • Mix together the roasted squash, apple, and sausage until well combined.
  • When ready to enjoy, transfer the salad into serving dishes and generously drizzle with balsamic maple reduction. Accompany with a refreshing glass of ice cold milk.

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