Butternut Squash & Turkey Salad

For some reason I always ignore the recipes that come on the packaging of food. I bought some hot Italian turkey sausages last week. I really had no clue what to do with them, but they were on sale, so it seemed like a good idea at the time. As I was attempting to figure out how to even cook the things, I noticed a recipe on the back of the package. Surprisingly it actually sounded pretty delicious. I had nearly everything on hand, so I went for it.

I was very pleasantly surprised about how this turned out. It was great. The mustard dressing really complemented the flavors of the sausage and the roasted vegetables. The original recipe called for sweet potatoes instead of butternut squash. Either one works. I also think that this salad would be a great way to use up leftover veggies and turkey from Thanksgiving, so keep it in mind for later in the month…

Butternut Squash & Turkey Salad
Adapted from Jennie-O

For the Mustard Dressing

• 3 Tablespoons olive oil
• 3 Tablespoons red wine vinegar
• 2 Tablespoons grainy Dijon mustard
• 1 garlic clove, minced
• salt and freshly ground pepper, if desired

For the Salad

• 1 Tablespoon olive oil
• 3/4 lb butternut squash, peeled and cut into 3/4 inch cubes
• 1 large onion, cut into chunks
• salt and freshly ground pepper, if desired
• 1 package Hot Italian Turkey Sausage
• 4 cups mixed baby lettuce leaves
• 1/2 cup smoked almonds, toasted and coarsely chopped

To Make the Dressing

1. Put oil, vinegar, mustard, garlic, and salt and pepper, in a jar or bowl; shake or mix until well combined.

To Make the Salad

1. Heat oven to 375°F. Line a baking sheet with parchment paper or foil. Combine oil, butternut squash, onion and salt and pepper, if desired, on prepared baking sheet and arrange in a single layer. Roast, uncovered, in preheated oven, turning once during cooking, for 30 to 40 minutes until tender and golden.
2. Cook the turkey as specified on the package. Slice links into 1/4 inch rounds. Put butternut squash, onion, turkey, lettuce, and almonds in a large bowl. Drizzle with dressing and toss gently to coat.