| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 1/4 pounds sweet Italian sausage (about 6 links)
- 3 cups 1/2-inch cubes butternut squash (about 1/2 medium squash)
- 1 red onion, sliced into thick rings
- Kosher salt and freshly ground pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey mustard
- 1 small clove garlic, finely grated
- 1 5-ounce package baby arugula (about 8 cups)
- 4 cups torn frisee
- 1/2 cup grated ricotta salata cheese, plus more for topping
Instructions
- Put a baking sheet in the oven and preheat to 475 degrees F. Remove the hot baking sheet and drizzle with 2 tablespoons olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tablespoons olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool.
- Meanwhile, whisk the remaining 1 tablespoon olive oil, the vinegar, mustard, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the arugula, frisee and ricotta salata.
- Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata.
Nutrition Facts
| Calories | 530 |
| Total Fat | 36 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 55 milligrams |
| Sodium | 1220 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 4 grams |
| Protein | 31 grams |
| Sugar | 6 grams |
Reviews
I made this tonight and it was delicious! A great combination of flavors and textures. We used feta instead of ricotta salata because it’s easier to find. Very tasty. Will be making again.