Salad with butternut squash and sausage

Ingredients:

• 5 tablespoons extra-virgin olive oil
• 600 g sweet Italian sausages (about 6 pcs.)
• 3 cups butternut squash, cut into 1-cm cubes (about half a medium squash)
• 1 red onion, sliced ​​into thick rings
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey mustard
• 1 small clove of garlic, finely grated
• 1 package (150 g) of small arugula (about 8 cups)
• 4 cups torn frisee lettuce
• 0.5 cup grated ricotta cheese + extra for serving

Preparation:

1. Place the baking sheet in the oven and preheat to 245°C. Remove the hot baking sheet and drizzle with 2 tablespoons of olive oil. Add the sausage, pumpkin, and red onion, and season with salt and black pepper.
2. Drizzle with another 2 tablespoons of olive oil and toss, then spread everything into a single layer. Return the baking sheet to the oven and bake until the sausage and squash are golden brown and cooked through, about 25 minutes. Transfer to a plate and let cool.
3. Meanwhile, in a large bowl, combine the remaining 1 tablespoon olive oil, vinegar, mustard, garlic, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Add the arugula, frisee, and ricotta salata.
4. Slice the sausage. Add red onion and pumpkin to the salad, divide among plates, and top with the sausage. Sprinkle with ricotta.