Colvard & Co. Maple Sage Sausage Salad

1. Preheat oven to 350°. Toast pecans on baking sheet for 10 min. Remove from baking sheet and set aside.
2. For the delicata squash, cut in half lengthwise, scrape out seeds, and cut each half lengthwise again. Turn the squash horizontally and cut into 1/4″ thick slices.
3. Prepare the carrots using a roll cut. Place carrots and squash in a single layer on a baking sheet with edges.
4. In a small bowl, combine 2 1/2 tbsp of maple syrup and 1 1/2 tbsp of apple cider. Pour over carrots and squash, then roast for 25 minutes.
5. While the vegetables are cooking, in a large skillet over medium heat, sear the outside of all the maple sage links until golden brown.
6. Finish cooking the maple sage links in the oven by placing them directly on top of the carrots and squash. Cook for an additional 10 minutes.
7. Cut brussels in half and finely slice, leaving out the core. Place in a medium-sized bowl with the julienned apple.
8. To make the dressing, combine 1 tbsp maple syrup, 1/2 tsp stone-ground mustard, 2 tbsp apple cider, and 1 tbsp maple syrup, 1/2 tsp stone-ground mustard, 2 tbsp apple cider, and 1 tbsp sherry vinegar in a small bowl with a whisk. Pour over the brussels and apple and let sit for at least 10 minutes. Toss with 1/2 cup toasted chopped pecans.
9. When carrots, squash, and sausage are done cooking, let them rest for 2 minutes before cutting sausage links. Serve with brussel salad on top.

Serves 4-6