- 2 medium/large acorn squash
- 1 5oz container goat cheese
- 4 cups of arugula (washed)
- 1 lb Italian Sausage links
- 2 tbsp finenly chopped Mint
- 1/2 Olive oil
- 1/4 cup Red Wine Vinegar
- salt/ fresh ground pepper to taste
Roast the Acorn squash in a 375 degree oven for 45 minutes or until an internal temp thermometer reads 150 degrees (I prefer the Chef Alarm for these type of recipes so I can monitor the temp). Meanwhile, heat a grill to medium high heat and grill Italian sausages until they’ve reached an internal temp of 145 degrees. Remove from grill and set aside.
Meanwhile, combine the dressing ingredients- I used an immersion blender but you can combine with a whisk as well. Once the Acorn squash have reached 150 degrees, take them out of the oven, slice them in half lengthwise, an let them start to cool. Scoop out the seeds on the inside before serving.
Put 1 squash half on each plate- it will serve as its own salad bowl. Add arugula, goat cheese, dressing and chopped Italian sausage evenly among the bowls.
Serve immediately. This is a hearty salad that embraces the flavors of fall. Have a favorite hearty dish your family loves? Please englighten me and my readers with your ideas below!
** This is a variation of the Francis Mallman’s original recipe for Pumpkin and goat cheese salad as found in 7 Fires