Ingredients
Directions
Preheat the oven to 375ºF.
Toss the butternut squash with 2 tbsp. of the extra virgin olive oil. Place on a lined baking sheet and bake for 15 minutes.
Place the sausages on a roasting pan fitted with a rack. Roast sausages along with the butternut squash for 15 minutes or until it reaches an internal temperature of 160ºF.
Place the cubed bread on another baking sheet and toast for about 5 minutes.
Remove the butternut squash, sausages and bread, and allow to cool completely. .
In a small mixing bowl, whisk together the vinegar, remaining extra virgin olive oil, honey, garlic, shallot, and oregano to create a vinaigrette.
To assemble: Slice the sausages into ½-inch thick rounds. Add to a large mixing bowl with the bread, butternut squash, apples, pomegranate seeds, mozzarella, mint, parsley, basil, and vinaigrette.
Toss to combine and serve immediately.
