Butternut Squash, Brussels Sprouts, Apple, and Sausage Salad with Blue Cheese, Cranberries, and Pecans

What a mouthful of a name!  I didn't know what element to exclude, so I ended up keeping all the components of the salad in the name.  The name may be a bit much, but it is very descriptive and accurate.

I have a soft spot for salads with salads with butternut squash and Brussels sprouts.  I have made a salad with Brussels sprouts, butternut squash, caramelized onion, and dried cherries and another salad with Brussels spouts, butternut squash, feta cheese, and pecans.

I have also made many recipes with Brussels spouts.  They are my favorite vegetable.  I have made roasted Brussels spouts with caramelized onions and candied pecans; balsamic glazed Brussels sprouts with bacon; roasted Brussels sprouts with sriracha and honey; sautéed Brussels sprouts and blueberries with thyme; and creamy Brussels sprouts and bacon.

That is not even a comprehensive list of all the Brussel spouts recipes I have made.  I think they are so tasty, I just can't help myself.

There are many recipes like this online, but I didn't use a recipe.  I made up the quantities and ingredients, and it worked out great.

The ingredients are 1 tablespoon butter, 3 tablespoons extra virgin olive oil, salt, l large onion, about 2 pounds butternut squash, 2 pounds Brussel sprouts, 4 apples, 20 ounces apple chicken sausage, 1/2 cup cranberries, 1/2 cup walnuts, and 9 ounces blue cheese.

I added a tablespoon of butter, a teaspoon of salt, and a large onion in a skillet over medium high heat.  I browned the onion for around 30 minutes.  I stirred often and added small amounts of water when the pan looked dry.

I diced the butternut squash and coated the cubes with a tablespoon of extra virgin olive oil and about a teaspoon of salt.  I baked the squash for about 50 minutes at 400 degrees.

After 15 or 20 minutes of baking, I added the Brussel spouts into the oven.  I had sliced the sprouts in half,  I drizzled them with a tablespoon of extra virgin olive oil and a teaspoon of salt.  I baked these for a total of 30 or 35 minutes.

I added the cubed apples for the last 15 minutes of the baking process.  I cubed the apples and drizzled them with a tablespoon of extra virgin olive oil.  

I browned the chicken sausage in a little oil in a hot skillet.

To assemble the salad, I added the butternut squash, Brussels sprouts, roasted apples, and chopped browned sausage into a big bowl.

I added the caramelized onion, dried cranberries, pecans, and blue cheese.

I stirred the salad together well.  This was difficult because the bowl was very full.

This is the perfect fall salad.  It was exquisite.   

It was nourishing, mouthwatering, and appetizing.

It had sweet, savory, tangy, and caramelized flavors that all melded together perfectly.

 The textures were excellent.  All the components were cooks correctly.

It was very satisfying.  I ate it for lunch, and looked forward to eating lunch more than usual because I knew I had something delicious.

This would make a great side dish, and a excellent main dish too because it is so hearty.

I give this recipe two enthusiastic thumbs up.  Yum!