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1
In a large, dry saucepan, toast the rye berries over moderate heat, stirring, until they start to pop and are lightly toasted, 5 minutes.
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2
Transfer to a medium bowl.
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3
In the same saucepan, heat 1 tablespoon of the olive oil.
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4
Add the onion and cook over moderate heat, stirring, until softened, 3 minutes.
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5
Add the toasted rye berries and 5 cups of the stock and season with salt.
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6
Bring to a simmer, cover and cook over moderate heat until tender, 1 hour and 45 minutes.
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7
Drain and spread on a baking sheet to cool to room temperature.
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8
Meanwhile, preheat the oven to 350.
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9
Spread the squash on a rimmed baking sheet and season with salt and white pepper.
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10
Add the cider, butter, allspice, and the remaining 3/4 cup of stock.
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11
Roast for 1 hour, stirring, until the liquid has evaporated and the squash is tender.
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12
Discard the allspice.
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13
Transfer the squash to a large serving bowl.
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14
In a small saucepan, combine the cranberries, orange juice and port and bring to a simmer.
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15
Cook over moderate heat, stirring, until the cranberries start to pop, about 5 minutes.
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16
Using a slotted spoon, transfer the cranberries to a bowl.
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17
Continue to simmer the liquid until syrupy, about 10 minutes.
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18
Cool the syrup to room temperature, then stir in the cranberries.
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19
In a large nonstick skillet, heat 1 tablespoon of the olive oil.
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20
Add the sausage and cook over moderately high heat, stirring to break up the meat, until lightly golden and cooked through, 4 to 5 minutes.
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21
Add the sausage, rye berries, cranberries, arugula and tarragon to the bowl with the squash.
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22
In a small bowl, whisk the remaining 1/4 cup of olive oil with the balsamic vinegar; season with salt.
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23
Toss the vinaigrette with the salad in the bowl and serve.
