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.
Provided by got milk?(R)
Categories got milk?®
Time 1h
Yield 5
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 49.8 g, Cholesterol 16 mg, Fat 7.3 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 625.6 mg, Sugar 26.2 g
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