Crisp and juicy apples are rolling into season in the fall. Roasting teases out their cider-like sweetness to contrast with salty, rich sausage.
What You Get
What You'll Need
Salt and freshly ground pepper
Apple cider vinegar
Preheat the oven to 450°F. Line a sheet pan with foil.
Slice the apples into wedges, removing and discarding the cores. Thinly slice half of the onion, reserving the rest for another use. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and slice the squash into half moons about ½-inch thick.
Pile the apples, onion, and squash on the prepared pan. Drizzle with 2 tablespoons olive oil, season with a couple of pinches of salt, and toss to coat. Arrange over half of the pan. Place the sausages on the other half. Roast until the sausages are firm and the apples and squash are tender, 15 to 20 minutes.
Meanwhile, remove the ribs from the kale and chop the leaves into bite-sized pieces. Transfer the leaves to a large bowl, drizzle with 1 tablespoon olive oil and 1 teaspoon apple cider vinegar, season with a pinch of salt, and toss to coat. Set aside.
When the sausages and vegetables are ready, add the roasted apples, onion, and squash to the bowl with the kale and toss to combine. Season to taste with salt and pepper.
Place the sausages on plates, heap the salad on the side, dollop with sour cream, and serve warm.