Instructions: Preheat oven to 400F.

In a medium bowl combine squash beets oil salt and pepper.

Spread mixture on a baking sheet in one layer and roast for 20 minutes.

Let cool.

In a medium skillet brown sausage slices over medium high heat.

With a slotted spatula transfer to paper towels to drain.

Cook sprouts in salted boiling water for 5 minutes.

Drain and let cool.

Combine spinach and endives and arrange on a large platter.

Arrange rows of other salad ingredients on top: squash beets sausage Brussels sprouts onion and goat cheese. Sprinkle with walnuts.

Whisk all dressing ingredients together and sprinkle over salad.

Serve immediately.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.