• ▢ 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.