Sheet Pan Sausage with Warm Kale Salad
plus Butternut Squash, Radish & Lemon Balsamic Dressing
- Milk
- Eggs
Minimal prep, hands-off cooking, and easy cleanup—we love a sheet pan meal! You’ll roast savory Italian pork sausage alongside sweet butternut squash. Meanwhile, you'll make a tender kale salad with peppery radish and sunflower seeds for crunch. Toss with roasted squash, Parm, and lemony balsamic dressing, then top with juicy sliced sausage for a hearty dinner salad.
Ingredients
4 ounce
Kale
1 unit
Lemon
3 unit
Radishes
8 ounce
Butternut Squash
½ ounce
Sunflower Seeds
3 tablespoon
Parmesan Cheese
(Contains: Milk)
9 ounce
Italian Pork Sausage
1.5 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
Not included in your delivery
Salt
Pepper
Olive Oil
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale if necessary; chop leaves into bite-size pieces. Quarter lemon. Trim and thinly slice radishes into rounds.
• Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1-2 minutes. Set aside.
• Toss squash on one side of baking sheet with a large drizzle of olive oil, salt, and pepper. • Lightly oil empty side of sheet; add sausage*. • Roast on top rack until squash is golden brown and sausage is cooked through, 15-18 minutes.
• Meanwhile, in a small bowl, whisk dressing with 2 TBSP olive oil, juice from three lemon wedges, and a pinch of salt and pepper until smooth and combined. (Use 4 TBSP olive oil and juice from six lemon wedges for 4 servings.) • Taste and add another squeeze of lemon juice if desired.
• Once squash and sausage are done roasting, transfer sausage to a cutting board to cool. • To bowl with kale, add roasted squash, radishes, Parmesan, and sunflower seeds. Drizzle with dressing; toss to coat.
• Once sausage is cool enough to handle, slice into ½-inch pieces. • Divide salad between bowls; top with sliced sausage and serve.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of ingredients, especially the flavorful sausage and tasty dressing 🍲.
- Ease of prep: Quick and simple to make with minimal cleanup; some found the squash cooking time needed adjustment.
- Suggestions: Consider slicing sausage before cooking for even doneness. Cut squash into smaller, uniform pieces for faster cooking.
- Portions: A few wished for a slightly lower calorie count, but most found it satisfying.
- Texture: Some enjoyed the crunch from sunflower seeds and radishes; others preferred softer greens to kale.
Reviews from our home cooks
Knocked it out of the park with this one. The dressing was delicious & the sausage was so flavorful. We couldn't believe we were eating a good salad at home!
One of your best salads. Yummy, easy, and fast clean up. Now one of our favorites.
Delicious and easy to prepare. More like this please (though it would be great to lower the calorie count by a touch, if I'm being picky)
Surprisingly delicious! I had low expectations because it appeared a little boring. Also from the picture it looked like kielbasa.... And it wasn't. But it was still good!
Sausage and squash knocked this salad out of the park. The seasonings and dressing really made this a winner.
Butternut squash was mush - had to run to store to replace. Other than that, we liked the recipe and ingredients.
Butternut squash has arrived moldy/slimy in two recipes now. But the sausage was excellent.
The sausage was very greasy, which didn't mix well with the kale.
All the ingredients tasted good by themselves, but I didn't think the sausage went with the lemon dressing, it was a little odd.
The flavors were off on this one. Way too much acid. Might have been more balanced with a sweeter sausage, like chicken apple, instead of Italian sausage.
