Thank you to al fresco for sponsoring this Fall Harvest Sausage Salad Meal Prep post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
This Fall Harvest Sausage Salad is full of flavor; butternut squash, quinoa, goat cheese, cranberries, almonds, chicken sausage. It is finished off with an easy lime dressing. Perfect for meal prep or fast dinner.
We did it again! We have created another meal prep recipe that is ready in less than 20 minutes. Oh, and there is hardly any cooking!
Summer may not be over quite yet, but we are already craving all of those hearty sweet and savory fall flavors. This salad has butternut squash, sweet cranberries, crunchy almonds, tangy goat cheese, and the saltiness from a good chicken sausage. We also added some quinoa for extra protein and staying power. Everything is finished off with a 5-minute dressing that has a bit of tang from lime juice.
So, how did we make a salad like this in less than 20 minutes? We started with the new al fresco Salad Night Rotisserie Style Chicken Sausage that is pre-cooked! By now you know our love for all recipes using al fresco chicken sausages, but their new flavors are even easier!
They come two sausages in a package, so more like a kielbasa style and each package has six servings. The sausages are each individually wrapped, which is excellent if you want to make a smaller meal.
We like to saute up some of these sausages and keep them on hand in the fridge for when we need a fast meal, like this Fall Harvest Sausage Salad. However, keep in mind that these are already cooked, so the sauteeing isn't necessary.
Ok, so back to the ease of this recipe. As you can see, the ingredient list is pretty simple.
Fall Harvest Sausage Salad Ingredients:
Salad Base
- 6 cups mixed greens
- 1 package al fresco Rotisserie Style Chicken Sausage
- 2 cups cooked quinoa (we used the pre-cooked frozen kind)
- 1 cup frozen butternut squash cubes
- 2 ounces goat cheese, crumbled
- ½ cup chopped scallions
- ¼ cup slivered almonds
- ¼ cup dried cranberries (no added sugar)
For the dressing*
- 4 tbsp. avocado oil
- 1 tbsp. honey
- 2 tbsp. lime juice
- 1 tbsp. apple cider vinegar
- ⅛th tsp. onion powder
- ⅛th tsp. garlic powder
- ⅛th tsp. paprika
- salt & pepper, if desired
*You could also use a store bought dressing.
We had frozen quinoa in the freezer, so we cooked that in the microwave. While the quinoa was cooking, we sliced the al fresco Rotisserie Style Chicken Sausages into rings. When the quinoa was done cooking, we set it aside to cool and cooked the frozen butternut squash. (You could also roast fresh butternut squash).
While the butternut squash cooks, we made the salad dressing. You can also use a store bought dressing, but this is almost too easy not to make.
Once the butternut squash was done cooking and cooled, and the dressing was made, we assembled the salads.
We started with a base of the mixed greens and then evenly divide all of the remaining salad ingredients between the four containers. Then we put the lids on and gave them a shake to mix them up! Lastly, we evenly divided the dressing between 4 small plastic containers and then placed them inside the meal prep containers.
When you are ready to eat, drizzle the dressing over the top, and you are ready to go! It's as easy as that!
The combinations for a Fall Harvest Sausage Salad like this are endless. If you keep staples like al fresco chicken sausages, mixed greens dried fruit, nuts, seeds, etc. on hand then you can easily create your favorite combination for lunch or dinner!
Ingredients
Salad Base
- 6 cups mixed greens
- 1 package al fresco Rotisserie Style Chicken Sausage
- 2 cups cooked quinoa we used the pre-cooked frozen kind
- 1 cup frozen butternut squash cubes
- 2 ounces crumbled goat cheese
- ½ cup chopped scallions
- ¼ cup slivered almonds
- ¼ cup dried cranberries no added sugar
For the dressing*
- 4 tbsp. avocado oil can sub olive oil
- 1 tbsp. honey
- 2 tbsp. lime juice
- 1 tbsp. apple cider vinegar
- ⅛ tsp. onion powder
- ⅛ tsp.. garlic powder
- ⅛ tsp. paprika
- salt & pepper if desired
Instructions
- Cook your frozen quinoa according to package directions.
- Cook your butternut squash according to package directions.
- While those are cooking, slice your al fresco Rotisserie Style Chicken Sausage into rings.
- Evenly divide your mixed greens between 4 meal prep containers
- Evenly divide your remaining salad ingredients between your 4 containers.
- Either toss each containers ingredients or put the top on and shake to mix.
For the dressing
- Add all ingredients to a jar, place the lid on the jar and shake to mix.
To serve
- Evenly divide the dressing between 4 small plastic containers and place inside the salad container.
- Drizzle the dressing over your salad just before eating.
Notes
Nutrition
