Warm Autumn Salad with Italian Sausage, Squash and Apples
We have two miniature highland cows. If you’ve never seen one before, they are basically giant 300-pound labor-doodles with wild messy hair, horns and the sweetest face you’ll ever see. Part dog, part cow (not really, but you get the idea) these animals have kept us laughing for months as they chase our turkey around the pasture and stand at the fence waiting for treats.
We’ve raised black Angus cows for years now, partially as a hobby and partially to feed our family and friends local grass-fed beef. We’ve had many (adorable) baby cows born on our property over the years but nothing, and I mean nothing, compares to the face of a miniature highland cow.
Ricky Bobby and Cal quickly made themselves right at home in our pasture. Mooing insistently for apples and carrots to be fed to them through the fence anytime they see one of us; often walking alongside the fence as we do our chores, curious if we might have a treat for them.
Last week, after Halloween, we tossed all our pumpkins into the pasture and they’ve eaten like happy little kings all week long. The pumpkins got my wheels turning for some sort of squash recipe. I happened to have a delicata squash sitting on my kitchen counter and immediately knew I wanted to use it in a recipe this week.
What started as an idea for a sheet pan supper, eventually turned into a warm and hearty salad. Squash, Brussel sprouts, apple and onion roast with Italian sausage links until everything is golden brown, tender and full of flavor. Tossed in a big bowl with peppery arugula, couscous and tangy goat cheese; this is the perfect fall dish. You certainly could hit pause on this recipe after roasting the meat and veggies in the oven and simply serve as is, but I hope you make it into the salad. The arugula stands up to the warm veggies with the couscous adding a great flavor and texture to the salad. I love a complete meal served in a bowl. Store the various components separately in the refrigerator and use this recipe for make-ahead lunches all week long. If making for dinner, just add a loaf of warm bread and a glass of wine (maybe JB Neufeld red blend) and your meal is fall perfection.
Warm Autumn Salad with Italian Sausage, Squash and Apples
5 links sweet Italian sausage
1 delicata squash, cut length-wise, seeded and diced
1 large honey crisp apple diced
1 red onion diced
2 cups sliced brussel sprouts
2 tablespoons olive oil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Pinch of red pepper flakes
Kosher salt
Black pepper
2 tablespoons crumbled goat cheese
5 cups arugula
1 cup cooked couscous
Honey mustard vinaigrette
Start by preparing the couscous. Follow the instructions on the packaging. For a little extra flavor and boost of nutrition, sub chicken bone broth for the water and follow the instructions as called for. Once the couscous is done, set aside.
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. Slice the delicata squash in half and use a spoon to scoop out the seeds. Lay the flesh side down on a cutting board and slice each half into 1/2-inch pieces. Scatter the squash evenly across the prepared pan. Slice the apple, halve the Brussel sprouts and dice the red onion and place everything on the pan. Nestle the Italian sausage links among the sliced veggies.
Drizzle with two tablespoons olive oil, the dried sage, thyme, parsley and pinch of red pepper flakes. Using a spatula or clean hands, gently mix the squash, apples, onion and sausages until everything is well-coated and the spices are evenly distributed. Generously sprinkle the entire pan with a good pinch of kosher salt and black pepper. Roast in the oven for about 35 minutes, stirring at least twice, flipping the sausages so they are golden brown on each side.
Once the squash is tender and golden brown on the edges and the sausages are cooked through, remove the tray from the oven and allow to cool a little bit while you prepare the rest of the salad.
In a small lidded jar, combine all the ingredients for the honey mustard vinaigrette. Twist the lid on tight, shake until combined. Taste and adjust the flavor with a little more salt or mustard if needed.
In a large shallow bowl, start with the arugula. Layer the couscous over the arugula, then top with the roasted vegetables and sausages. Drizzle the honey mustard vinaigrette over the salad and garnish with crumbled goat cheese and one more little pinch of salt.
Serve the salad as is, piling hearty portions onto a plate with one sausage per person or remove the sausages and slice them into pieces before mixing back into the salad and serving.
Honey Mustard Vinaigrette
1/3 cup extra virgin olive oil
1 heaping tablespoon dijon mustard
1 tablespoon honey
2 tablespoons apple cider vinegar
1/4 teaspoon kosher salt
Pinch black pepper
1/4 teaspoon dried parsley
In a small lidded jar, combine all ingredients and shake vigorously.