Roasted Squash Sausage Apple Salad with Spiced Nuts

Prep Time 15

Cook Time 25

Servings People

1.25 lb winter squash, peeled, seeds removed, chopped into bite-sized pieces (about 4 cups - acorn or delicata work great)
1 heaping tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp kosher salt
½ tsp black pepper
1 lb bulk raw italian sausage (casings removed, if applicable)*
1 large apple, cored, chopped
6 cups radicchio**
½ cup crumbled feta, goat cheese, or grated parmesan
Fresh herbs (parsley or cilantro, optional for topping)

¼ cup olive oil
2 tbsp cup apple cider vinegar
1 tbsp Dijon mustard
¼ tsp kosher salt
*If you can’t find bulk Italian sausage, you could also use precooked Italian sausage, cut into thick pieces. Use 2 tbsp oil for the squash. Add them to the baking sheet after about 10 minutes.
**Or use any other salad green like arugula or massaged kale
***Easily pass on the spiced nuts and just top with chopped toasted (or raw) nuts!

Preheat oven to 450F or 425F convection. Line two baking sheets with parchment paper. Add the squash to one baking sheet, drizzle with oil, and sprinkle the spices, salt, and pepper all over. Use your hands to toss to coat thoroughly and spread out into an even layer.
Form the sausage into ping-pong ball sized meatballs or just tear it into chunks and nestle them into the squash. Bake for 25 minutes, or until squash is caramelized and sausage is browned.
On the other baking sheet, add the nuts, oil, maple, spices, and salt. Bake for 4-5 minutes, or until fragrant and bubbling. Remove and let cool while the squash and sausage continue to bake.
In a jar with a lid, add the dressing ingredients and shake vigorously to combine. Add about 2 cups of radicchio to each bowl and toss with a drizzle of the dressing (use about half and save the rest for drizzling on top). Top with squash, sausage, and apple. Drizzle the remaining dressing all over each bowl. Top with nuts, cheese, and herbs (if using).

Substitutions:

To make vegetarian, you can use a plant-based sausage alternative. Add an extra tablespoon of oil to the squash. Slice the sausage up and add to the baking sheet after the squash has been roasting for 10 minutes.
To make vegetarian, you could also try to toss 2 (15 oz) cans chickpeas (rinsed, drained, patted dry) with 2 tbsp olive oil and 1 tsp kosher salt, 1 tsp garlic powder, and 1 tsp smoked paprika. Bake them in the oven at the same time as the squash (after the nuts come out), for about 15-20 minutes or until crispy.
To make vegan, see options above + skip the cheese.
Sub potatoes, sweet potatoes, or carrots for the squash.

Store leftovers in an airtight container in the fridge:
- Squash and sausage: up to 4 days
- Dressing: up to 6 days
- Radicchio: up to 7 days
- Nuts: up to 2 weeks