Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese
If fall had a flavor, this pasta salad would be it, cozy, hearty, and just a little bit sweet. This Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese is everything you love about autumn in one bowl: caramelized roasted veggies, savory sausage, creamy goat cheese, and a maple-balsamic dressing that ties it all together.
It’s the perfect make-ahead lunch or side dish for gatherings, meal prep, or holiday spreads. The textures hit all the right notes, tender pasta, crunchy Brussels sprouts, chewy cranberries, and buttery pecans. Plus, it’s balanced enough to serve warm or cold, which makes it a total win for busy fall days.
Key Takeaways
- Sweet potatoes, Brussels sprouts, and sausage create a hearty, satisfying base.
- Maple-balsamic dressing adds the perfect sweet-and-savory balance.
- Goat cheese gives creamy tang and richness to tie everything together.
- Dried cranberries and honey-roasted pecans add crunch and pops of sweetness.
- Great for meal prep — it tastes even better the next day.
How To Make Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese
1
Roast the veggies and sausage.
Preheat your oven to 375°F. Toss diced sweet potatoes with olive oil, salt, pepper, garlic & herb seasoning, and a sprinkle of cinnamon sugar.
Toss shaved Brussels sprouts separately with olive oil, salt, pepper, garlic & herb seasoning, and Badia Complete seasoning. Spread everything (including sliced sausage) on a baking sheet and roast for 20–25 minutes until golden and tender.
2
Cook the pasta.
Boil the fusilli in salted water until al dente. Drain, rinse under cool water, and set aside in a large mixing bowl.
3
Make the dressing.
Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until smooth and glossy.
4
Assemble the salad.
Add the roasted sweet potatoes, Brussels sprouts, sausage, cranberries, and pecans to the cooked pasta. Pour the dressing over top and toss to coat evenly.
Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese
Ingredients
- Roast the Sweet Potatoes sausage, and Brussels on. Sheet pan.
- Preheat oven to 375°F.
- Toss diced sweet potatoes with a drizzle of olive oil salt, and pepper, garlic and herb and cinnamon sugar
- Toss the Brussels with olive salt & pepper and garlic & herb and Badia coming seasoning
- Roast for 20–25 minutes until golden and tender. Let cool about 5 minutes.
Boil the Pasta:
- Cook the fusilli in salted water until al dente. Drain and rinse under cool water. Set aside in a large bowl.
Make the Dressing:
- In a small bowl whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper until smooth and glossy.
Assemble the Salad:
- Add the roasted sweet potatoes shaved Brussels sprouts, sausage, dried cranberries, and pecans to the bowl with pasta.
- Pour the dressing over top and toss well to combine.
Finish with Goat Cheese:
- Crumble garlic & herb goat cheese over the salad and gently toss once more.
