Roasted Squash Sausage Apple Salad with Spiced Nuts | Natalie Cooks

Ingredients

• 1.25 lb winter squash, peeled, seeds removed, chopped into bite-sized pieces ((about 4 cups - acorn or delicata work great))
• 1 heaping tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 lb bulk raw italian sausage ((casings removed, if applicable)*)
• 1 large apple, cored, (chopped)
• 6 cups radicchio**
• ½ cup crumbled feta, goat cheese, or grated parmesan
• Fresh herbs ((parsley or cilantro, optional for topping))
• 1 cup chopped raw walnuts, pecans, and/or hazelnuts
• 1 tbsp olive oil
• 2 tsp maple syrup
• 1 tsp ground cinnamon
• ¼ cup olive oil
• 2 tbsp cup apple cider vinegar
• 1 tbsp Dijon mustard
• ¼ tsp kosher salt
• *If you can’t find bulk Italian sausage, you could also use precooked Italian sausage, cut into thick pieces. Use 2 tbsp oil for the squash. Add them to the baking sheet after about 10 minutes.
• **Or use any other salad green like arugula or massaged kale
• ***Easily pass on the spiced nuts and just top with chopped toasted (or raw) nuts!