The warm roasted vegetables slightly wilt the bed of arugula the perfect amount and no fancy vinaigrette is necessary. All it needs is a quick drizzle of your favorite balsamic vinegar- I used Pour Olive's Red Apple. These flavors lend themselves to Fall but if you are like me, you want to enjoy these flavors all. year. long.
Roasted Butternut Squash Salad with
Lentils, Brussels Sprouts, Goat Cheese + Italian Sausage
1 butternut squash, peeled, diced and roasted
1 lb. brussels sprouts, trimmed, halved and roasted
1 cup organic French green lentils, cooked
goat cheese, crumbled
Mild Italian Sausage, cooked and sliced (from behind the butcher's counter at the grocery store is best!)
Good extra virgin olive oil, for roasting
Pour Olive Red Apple Balsamic or other good quality Balsamic Vinegar
salt + pepper to season
Preheat oven to 350 degrees.
Toss squash and brussels sprouts in olive oil and lightly season with salt and pepper. Roast for 30-40 minutes.
Rinse 1 cup dry lentils and place in a small sauce pot and cover with cold water. Add a sprinkle of salt and cover. Bring to a boil and let simmer for about 30 minutes, or until lentils are done.
While the vegetables and lentils are cooking, cook your sausage.
To assemble your salads, start with a handful of arugula. Top with squash, brussels sprouts and lentils. Drizzle balsamic on top and finish with goat cheese crumbles and sausage.