Ingredients

• (makes two entree salads)
• 1/2 butternut squash – peeled and sliced in about 1/4″ pieces ( about 6 mm)
• 8 oz. (227 g) roasted sausage – sliced diagonally in bite size pieces
• 2 – 3 handful of mixed greens per person
• 1/4 red onion – thinly sliced
• 6 – 8 sage leaves – finely diced
• drizzle of extra virgin olive oil
• For the Dressing
• 1/2 cup (59 ml) fresh blood orange juice
• 3/4 cups (177 ml) extra virgin olive oil
• 1 tablespoon (about 15 ml) dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon (5 ml) grated fresh ginger
• Salt and pepper

Directions

1. ut the squash thinly (I think I was so hungry I didn’t want to wait long to eat it) but next time I’d cut it a bit thicker so it has a longer time to roast. These took about 15 minutes @350 degree F (176.6 C)

2. I then tossed them in a drizzle of extra virgin olive oil and the diced sage, seasoned them and…

3. nd laid them out on a baking sheet covered with parchment paper. Then they baked until soft, golden and the aroma of roasting squash filled the kitchen…about 15 minutes.

4. Add the greens to a large or individual bowls. add all the ingredients, toss with the dressing, and serve. You’re going to LOVE tis salad.

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