Categories: Meals

Ingredients

• 5 tbsp olive oil
• 1 1/4 lbs. sweet Italian sausage
• 3 cups 1/2-inch cubes butternut squash
• 1 red onion, sliced into thick rings
• Kosher salt and black pepper
• 2 tbsp apple cider vinegar
• 1 tsp honey mustard
• 1 small garlic clove, finely grated
• 5 oz. package baby arugula
• 4 cups torn frisee
• 1/2 cup grated ricotta salata cheese, plus more for topping

Directions

1. Put a baking sheet in the oven and preheat to 475. Remove the hot baking sheet and drizzle with 2 tbsp olive oil. Add the sausage, squash and red onion; season with salt and pepper. Drizzle with 2 more tbsp olive oil and toss, then spread in a single layer. Return the pan to the oven and roast until the sausage and squash are lightly browned and cooked through, about 25 minutes. Remove to a plate to cool.

2. Meanwhile, whisk the remaining 1 tbsp olive oil, vinegar, mustard, garlic, salt and pepper in a large bowl. Add the arugula, frisee and ricotta salata.

3. Thinly slice the sausage. Add the red onion and squash to the salad, divide among plates and top with the sausage. Top with more ricotta salata.

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