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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 254 Calories

Ingredients

• 1 teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• ¼ cup maple syrup
• 1 tablespoon olive oil
• ¼ teaspoon ground sage
• ½ cup balsamic vinegar
• 1 teaspoon fresh thyme leaves
• 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

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Step 2

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.

Step 3

Roast in preheated oven until tender, about 30 minutes.

Step 4

Cook sausage over high heat in a skillet until well-browned, about 7 minutes. Crumble cooked sausage into large serving bowl.

Step 5

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.

Step 6

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.

Step 7

Combine roasted squash with the apple and sausage. Mix thoroughly.

Step 8

To serve, spoon salad into individual dishes and drizzle with balsamic maple reduction. Serve with a glass of ice cold milk.