Kale Salad with Chicken Sausage and Curried Squash

   I've been making some variation of this kale salad basically every day. It's so good and so flexible based on whatever vegetables you have. This particular one I had to blog about, because it's a perfect fall dish, from the flavors to the colors of the ingredients.

     The Al Fresco sausages really are great because they have a variety of flavors, and they're perfect for a quick weeknight meal because they're totally cooked so they heat up in just a couple minutes. Plus they're not nearly as bad for you as regular italian sausages, without sacrificing any flavor. The sweet apple sausages and the curried squash was such a delicious combination, and it's a pretty healthy meal. I promise, once you make a kale salad like this, you'll be addicted.

   You could of course use another type of sausage, but because apples are in season, it seemed only fitting to use the apple sausages. Using a regular sweet sausage and then topping the salad with some apple pieces would be delicious as well. Anything that celebrates this beautiful fall season!






Kale Salad w/ Chicken Sausage and Curried Squash
(For One)
Ingredients:
1 cup cubed butternut squash (1" pieces)
2 tsp oil
1/4 tsp curry powder
pinch cumin, salt and pepper
2 tsp oil
1/2 small onion, sliced
1 Al Fresco Apple Chicken Sausage, chopped
1/4 cup halved cherry tomatoes
2 big handfuls chopped kale (with no big veins)
2 tsp rice vinegar
Salt and pepper

Directions:
Preheat oven to 400 degrees
Toss squash pieces with oil and season with curry powder, cumin, salt and pepper
Spread evenly on cookie sheet and roast til squash it tender and lightly browned, about 20-25 minutes.
Meanwhile, heat oil in skillet over medium/medium low heat.
Add sliced onions and cook slowly until they're tender and just starting to brown.
Add in sliced tomatoes and sausage pieces, and stir around.
Raise heat to medium/ medium high.
Add in kale and use a spatula to mix around the ingredients and get the kale moistened.
Add in rice vinegar and immediately cover pan and let steam for 2 minutes or so.
Season with salt and pepper and serve when kale is tender, top with butternut squash.