Salad with butternut squash and sausage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 530, total fat 36 G., saturated fats 11 G., proteins 31 G., carbohydrates 23 G., fiber 4 G., cholesterol 55 mg, sodium 1220 mg, sugar 6 G.
Calories 530, total fat 36 G., saturated fats 11 G., proteins 31 G., carbohydrates 23 G., fiber 4 G., cholesterol 55 mg, sodium 1220 mg, sugar 6 G.
This hearty salad is a wonderful combination of flavors and textures. Juicy greens complement roasted pumpkin, slices of natural sausage, and red onion rings, all dressed in a tart vinaigrette topped with grated ricotta salata (salted ricotta). For crispier edges, place the roasted pumpkin, sausage, and onion on a preheated baking sheet and bake.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 tablespoons extra-virgin olive oil
- 600 g sweet Italian sausages (about 6 pcs.)
- 3 cups butternut squash, cut into 1-cm cubes (about half a medium squash)
- 1 red onion, sliced into thick rings
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey mustard
- 1 small clove of garlic, finely grated
- 1 package (150 g) of small arugula (about 8 cups)
- 4 cups torn frisee lettuce
- 0.5 cup grated ricotta cheese + extra for serving
We recommend
Recipes with similar ingredients: butternut squash, red onion, apple cider vinegar, mustard, arugula, frisée salad, ricotta cheese, kupaty (fried sausages)
Cooking the dish according to the recipe:
- Place the baking sheet in the oven and preheat to 245°C. Remove the hot baking sheet and drizzle with 2 tablespoons of olive oil. Add the sausage, pumpkin, and red onion, and season with salt and black pepper.
- Drizzle with another 2 tablespoons of olive oil and toss, then spread everything into a single layer. Return the baking sheet to the oven and bake until the sausage and squash are golden brown and cooked through, about 25 minutes. Transfer to a plate and let cool.
- Meanwhile, in a large bowl, combine the remaining 1 tablespoon olive oil, vinegar, mustard, garlic, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the arugula, frisee, and ricotta salata.
- Slice the sausage. Add red onion and pumpkin to the salad, divide among plates, and top with the sausage. Sprinkle with ricotta.
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