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Colvard & Co. Maple Sage Sausage Salad
Maple Sage Sausage Delight: Roasted Delicata, Rainbow Carrots, and Apple Brussels Salad
This savory dish of roasted delicata, rainbow carrots, and crispy apple-Brussels salad is crowned with Colvard Maple Sage Sausage. This masterpiece embodies sophistication and rich flavor.
INGREDIENTS
- 3 Delicata Squash
- 4-5 Rainbow Carrots, Peeled
- 2 Packs Colvard Maple Sage Sausage Links (Item #28612)
- 1/2 Cup Chopped Pecans
- 2 1/2 Tbsp, 1 Tbsp Syrup, Divided
- 1 1/2 Tbsp, 2 Tbsp Apple Cider, Divided
- 1 Apple, Julienned
- 8-12 Brussel Sprouts
- 1/2 Tsp Stone Ground Mustard
- 1 Tbsp Sherry Vinegar
DIRECTIONS
- Preheat oven to 350°. Toast pecans on baking sheet for 10 min. Remove from baking sheet and set aside.
- For the delicata squash, cut in half lengthwise, scrape out seeds, and cut each half lengthwise again. Turn the squash horizontally and cut into 1/4″ thick slices.
- Prepare the carrots using a roll cut. Place carrots and squash in a single layer on a baking sheet with edges.
- In a small bowl, combine 2 1/2 tbsp of maple syrup and 1 1/2 tbsp of apple cider. Pour over carrots and squash, then roast for 25 minutes.
- While the vegetables are cooking, in a large skillet over medium heat, sear the outside of all the maple sage links until golden brown.
- Finish cooking the maple sage links in the oven by placing them directly on top of the carrots and squash. Cook for an additional 10 minutes.
- Cut brussels in half and finely slice, leaving out the core. Place in a medium-sized bowl with the julienned apple.
- To make the dressing, combine 1 tbsp maple syrup, 1/2 tsp stone-ground mustard, 2 tbsp apple cider, and 1 tbsp maple syrup, 1/2 tsp stone-ground mustard, 2 tbsp apple cider, and 1 tbsp sherry vinegar in a small bowl with a whisk. Pour over the brussels and apple and let sit for at least 10 minutes. Toss with 1/2 cup toasted chopped pecans.
- When carrots, squash, and sausage are done cooking, let them rest for 2 minutes before cutting sausage links. Serve with brussel salad on top.
Serves 4-6