This salad came together magically when I needed it most.  Having just roasted a large New England Cheese pumpkin, I looked around the fridge for possible friendly pairings.  As luck would have it, I had leftover lemon yogurt sauce (from dolmades), a bag of arugula and spinach, chicken sausages, a new jar of tahini, and some lonely pomegranate arils.  Combined with some sauteed onions, olive oil, balsamic fig vinegar, and a bit of maple syrup, and the result was wonderful.  I think I’ll need to do this again! 

2 Servings

• 8 oz roasted pumpkin in large cubes 2” approximately.  This could be any winter squash, such as butternut, New England Cheese, acorn, etc.  I leave it to you to arrange for the roasting.
• 5 oz sausage—I used Gilbert’s chicken and apple sausage (cooked).  Use any sausage you like.  I imagine kielbasa would also be very good.
• ½ C sliced yellow onions
• 3 cloves of garlic, thinly sliced
• 3 T EVOO
• ¼ C maple syrup
• 3 T balsamic vinegar
• ½ t red pepper flakes
• 1 t onion powder
• Salt and pepper to taste
• 4 C arugula and spinach mix

Yogurt/tahini sauce—blend and set aside

• 1 C plain whole milk yogurt
• ¼ C lemon juice—or more if you like.  I also like True Lemon crystals.
• 1 T fresh dill or 1 t dried dill
• ¼ C tahini
• Salt to taste -could be up to ½ t or more

Garnish

• Pomegranate arils
• Pepitas

Method

• In EVOO, sauté sausage and onions with garlic, red pepper flakes, onion powder, and S&P
• Add roasted pumpkin and drizzle over maple syrup. Heat until warm
• Add balsamic vinegar
• Toss to combine

To Serve

• Mound the greens on a plate or large bowl
• Add the pumpkin and sausage sauté. Make sure to pour any accumulated juices over the salad as well.
• Dollop with yogurt/tahini sauce
• Garnish with pomegranate arils and pumpkin seeds

Stay briny,

–Stacey