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Sheet Pan Kielbasa and Squash Salad
Servings:
Makes 4 as an appetizerPrep Time:
5 minutesCook Time:
25 minutes
Ingredients
This warm, hearty meal comes together on a single sheet pan. Sauerkraut mellows as it bakes, adding just enough tang to balance the smoky sausage and sweet apples.
1 (16-oz.) package cubed butternut squash
1 (14-oz.) package kielbasa, cut into 1/2" slices
2 Tbsp. olive oil, divided
1 cup refrigerated sauerkraut, drained
2 tsp. apple cider vinegar
2 tsp. stone-ground mustard
1 (5-oz.) package baby arugula
1 Fuji apple, cored and thinly sliced
1/2 cup thinly sliced red onion
Directions
Preheat oven to 425 degrees F. Cut butternut squash into 1" pieces, if needed. Transfer to an 18x13" parchment-lined rimmed baking sheet. Add kielbasa to baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Arrange sauerkraut around kielbasa and squash. Bake until squash is tender and sauerkraut is browned in spots, 20 to 25 minutes.
Meanwhile, in a small bowl, combine remaining 1 tablespoon oil, vinegar and mustard. Season vinaigrette with salt and pepper.
To baking sheet with kielbasa, squash and sauerkraut, add arugula, apples and onions. Drizzle with vinaigrette and toss to combine. Serve immediately.
Source: Hannaford fresh Magazine, January February 2025
Nutrition
| Nutritional Facts | |
| Servings | Makes 4 |
| Base Nutrients | |
| Calories | 470 kcal (24%) |
| Calories from Fat | 306 kcal (0%) |
| Total Fat | 34 g (52%) |
| Saturated Fat | 10 g (50%) |
| Cholesterol | 60 mg (20%) |
| Sodium | 1370 mg (57%) |
| Total Carbohydrates | 27 g (9%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 15 g (25%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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