Ingredients
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1 (16 oz) pkg cubed butternut squash
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1 (14 oz) pkg kielbasa, cut into 1/2-inch slices
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2 tbsp olive oil, divided
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1 cup refrigerated sauerkraut, drained
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2 tsp apple cider vinegar
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2 tsp stone-ground mustard
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1 (5 oz) pkg baby arugula
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1 Fuji apple, cored and thinly sliced
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1/2 cup thinly sliced red onion
Steps
1
Preheat oven to 425°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.
2
Meanwhile, in a small bowl, combine remaining 1 tablespoon oil, vinegar and mustard. Season vinaigrette with salt and pepper.
3
To baking sheet with kielbasa, squash and sauerkraut, add arugula, apples and onions. Drizzle with vinaigrette and toss to combine. Serve immediately.
