Warm Sausage and Apple Quinoa Salad with Roasted Delicata and Walnut Salsa
If you're looking for a a more non traditional side to bring to your Thanksgiving table, this is your dish. Additionally, it's hearty enough to stand alone as a weeknight main course.
Ingredients
Warm Quinoa Salad
- 1 tbsp Olive Oil
- 1 lb Mild Ground Italian Sausage
- 1 Apple Cut into 1/2-1 inch pieces
- 1 cup Quinoa Any kind will work
- 2 cups Chicken Bone Broth
White Bean Garlic Sauce
- 1 15 oz can Organic Great Norther Beans Drained and rinsed
- 3 garlic cloves Peeled
- 1/4 cup Nutritional Yeast
- 2 tbsp lemon juice
- 8-10 Fresh Sage Leaves
- 1/2 cup Water
- 1/2 tsp Salt Add in more to taste, as needed
Roasted Delicata Squash
- 1 Medium Delicata Squash Cut in half lengthwise, then cut into 1/2 inch slices. Leave the seeds intact- they add for great crispy texture!
- 1 tbsp Olive Oil
- Salt and Pepper
Walnut Salsa
- 1/2 cup Walnuts Crushed or chopped into smaller pieces.
- 4 Green Onions Green part only, diced
- 1 tbsp Olive Oil
- 1/2 tsp Agave
- Salt and Pepper
Instructions
- Start by making the White Bean Garlic Sauce. To a food processor or blender, add in Beans, Garlic, Nutritional Yeast, Sage Leaves Lemon and a couple of tablespoons of water to start. Blend and add water, one tablespoon at a time, until Bean sauce is creamy. If you need to use more than 1/2 cup of water to reach the desired consistency, that's just fine. When finished, set aside.
- Preheat the oven to 400F. In a medium bowl, toss Squash slices with Olive Oil and Season with Salt and Pepper. Line a baking sheet with Parchment Paper and lay the squash on it in an even layer. Bake for 30-35 minutes, or until the Squash starts to brown.
- Make the Quinoa. Add 2 cups of Bone Broth to a medium size pot and bring to a boil. Add Quinoa, turn off heat, and cover until Quinoa is cooked and fluffy- 15- 20 minutes.
- While the Quinoa cooks, heat a large cast iron skillet over medium heat. Add olive oil and ground sausage. Stir occasionally until evenly browned and cooked through- 12-15 minutes.
- Stir in Apple pieces and cook until the Apple begins to slightly soften and brown- 5 minutes. Turn off the heat and add in the cooked Quinoa.
- In a small bowl, mix together all ingredients for the Walnut Salsa and season with salt and pepper.
- When the Squash is finished in the oven, we're ready to assemble. On a large platter or serving bowl, drizzle 1/2 cup of Bean Sauce, add the warm Quinoa Salad on top, then another 1/2 cup (or more, use your discretion) of Bean Sauce, layer the Squash on top and then finish it off with the Walnut Salsa.
