I was totally smitten when I saw the picture of a roast sausage and spiced squash salad in the November issue of Delicious magazine. So, this recipe is very much inspired by that particular recipe with some of my own twists added to it. It's not on the light side of salads, but so satisfying after a chilly fall day. Like I tweeted yesterday (yes, you can find me now on Twitter!), it's for sure my new dinner favorite.
Ingredients (serves 3-4)
- 1 large sweet potato
- 1/4 winter squash
- 6-8 medium bratwurst sausages
- 1 block of halloumi cheese
- a handful of honey roasted cashews
- 2 handfuls of rocket
- 3 tablespoon olive oil
- 2 garlic cloves
- 1/2 teaspoon dried chili flakes
- salt & pepper
(- balsamic syrup for serving)
Peel and cut the sweet potato and squash into good size pieces. I used about equal amount of both sweet potato and squash, so you will need a half of the squash or less depending on the size of it. Place the pieces into a shallow oven dish, and coat with 2 tablespoons of olive oil. Season with dried chili flakes, salt and pepper. Roast for 15 minutes at 400 F (200 C).
Add halved sausages and thinly sliced garlic cloves in with the roasted veggies. I used mini-size raw sausages. Drizzle with a splash more oil. Return the dish to the oven, and let roast 10 minutes. Place the sliced halloumi cheese on top. This Cypriot style cheese is the best for roasting or grilling since it does not melt too much but keeps a nice consistency. Turn up the heat of the oven a bit, and let grill for 5 more minutes. This way everything should be nice, tender and browned when done.
Toss the roasted goodies with a few handfuls of rocket (also known as rucola), and place onto a large plate. Sprinkle with the very addictive honey roasted cashews (ate half of the bag while cooking) and balsamic syrup if you wish. That's my idea of everyday gourmet. "Bon appetite!" as Julia Child would say.