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Best Roasted Butternut Squash and Sausage Fall Salad

Roasted Butternut Squash and Sausage Fall Salad - featured image
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A warm and satisfying fall salad featuring caramelized butternut squash, savory Italian sausage, and a tangy maple-Dijon vinaigrette. Perfect for weeknight dinners or holiday gatherings, this salad is quick to make and packed with flavor.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 4 cups)
  • 1 pound Italian sausage, casings removed
  • 5 ounces mixed greens (about 5–6 cups), such as arugula or baby spinach
  • ½ medium red onion, thinly sliced
  • ⅓ cup dried cranberries
  • ⅓ cup pecans, roughly chopped
  • ¼ cup Parmesan cheese, shaved or grated
  • 1 tablespoon olive oil (for roasting)
  • Salt and black pepper to taste
  • For the Maple-Dijon Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into ½-inch cubes.
  2. On a large rimmed baking sheet, toss the cubed squash and sliced red onion with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until fork-tender and golden-brown.
  3. While the squash roasts, heat a large skillet over medium-high heat. Add the sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed.
  4. In the same skillet (wiped clean if needed), toast the chopped pecans over medium heat for 2-3 minutes, shaking frequently, until fragrant. Transfer to a small bowl.
  5. In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, and a pinch of salt and pepper. Shake or whisk until emulsified. Adjust seasoning to taste.
  6. In a large mixing bowl, add the mixed greens. Drizzle with about half the vinaigrette and toss gently. Add the warm roasted squash and onion, cooked sausage, toasted pecans, dried cranberries, and shaved Parmesan. Drizzle with remaining dressing and toss once more. Serve immediately.

Notes

For meal prep, keep greens, warm toppings, and dressing separate until ready to eat. Reheat squash and sausage gently before assembling. To toast pecans, watch closely as they burn quickly. For a vegetarian version, skip sausage and add roasted chickpeas.

Nutrition

Keywords: fall salad, roasted butternut squash, sausage salad, maple dijon vinaigrette, easy fall recipe, weeknight dinner, holiday side dish

Find it online: https://islatable.com/best-roasted-butternut-squash-and-sausage-fall-salad/