Butternut Squash and Sausage Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 36 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 55 milligrams
- Sodium
- 1220 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 20 min
Ingredients
5 tablespoons extra-virgin olive oil
1 1/4 pounds sweet Italian sausage (about 6 links)
3 cups 1/2-inch cubes butternut squash (about 1/2 medium squash)
1 red onion, sliced into thick rings
Kosher salt and freshly ground pepper
2 tablespoons apple cider vinegar
1 teaspoon honey mustard
1 small clove garlic, finely grated
1 5-ounce package baby arugula (about 8 cups)
4 cups torn frisee
1/2 cup grated ricotta salata cheese, plus more for topping
Directions
- Put a baking sheet in the oven and preheat to 475 degrees F. Remove the hot baking sheet and drizzle with 2 tablespoons olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tablespoons olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool.
- Meanwhile, whisk the remaining 1 tablespoon olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the arugula, frisee and ricotta salata.
- Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata.