Sheet Pan Sausage with Warm Kale Salad
plus Butternut Squash, Radish & Lemon Balsamic Dressing
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
