Succulent Sausage Squash Salad

1. 1

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

2. 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.

3. 3

   Roast in preheated oven until tender, about 30 minutes.

4. 4

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

5. 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.

6. 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.

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.