This is a warm spinach salad with Smoked Apple Sage Sausage, roasted butter nut squash, pomegranate, and toasted pumpkin seeds. So rich and comforting for a fall day.
Preheat oven to 425 F.
Peel and cut 1 butternut squash into wedges.
Place on a baking sheet and drizzle with 2 Tbsp olive oil, salt and pepper and roast in oven for 15-20 minutes stirring occasionally. In a small sauce pan over medium heat, add balsamic vinegar and reduce to a thin syrup.
Slice Field Roast Apple Sage Sausage. In a skillet over medium heat, heat 1 Tbsp olive oil and add Apple Sage Sausage. Cook sausage browning on both sides, 4-5 minutes. Remove from pan and set aside.
Add remaining one Tbsp of oil to pan. Add the spinach to the pan and stir constantly until spinach is wilted and reduced in size, 2-3 minutes.
Toss together spinach, Apple Sage Sausage, pumpkin seeds, pomegranate, and squash. Plate and drizzle with balsamic reduction.