Roasted Vegetable Salad with Chicken Apple Sausages & Maple Vinaigrette

This salad is full of delicious autumn flavors, including smoked sausages & an amazing maple vinaigrette. Serves 6


1/2 pound smoked chicken apple sausage cut into 1/2 inch coins
1/2 pound butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1/2 pound brussels sprouts cut in half
1/2 pound medium red onions, peeled and quartered
1/2 pound carrots halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
1C. Cracked hazelnuts
3 tablespoons olive oil
1 t. Minced thyme
Coarse salt and cracked black pepper


Preheat oven to 450 degrees.

In a large bowl toss the chicken apple sausage, cut vegetables and hazelnuts with the olive oil and thyme. Season with salt and pepper and spread out onto 2 parchment lined cookie sheets.

Roast until vegetables are tender and beginning to brown, 30 to 40 minutes, tossing them and rotating sheets from top to bottom halfway through. Once vegetables are fork tender, remove from oven and set aside to cool slightly.

1 Container Harvest Originals
1/4 C. olive oil
3 T. white-wine vinegar
2 t.  Dijon mustard
3 T. Real maple syrup
Coarse salt and cracked black pepper
12 ounces chevre, 2 ounces per salad

Place oil, vinegar, and mustard in a large bowl, whisk in maple syrup and season with salt and pepper. Meanwhile, using a small paring knife remove the core of each head of lettuce and gently pull apart the leaves and drop into a clean, cold water bath. Wash and spin dry.

In a medium bowl toss Fresh Express Original Harvest with the appropriate amount of salad dressing to coat.  Divide the plate evenly among six plates and top them with fall vegetables and crumbled goat cheese.