Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese
This Fall Pasta Salad with Sausage, Sweet Potatoes & Goat Cheese is packed with roasted veggies, smoky sausage, and a maple-balsamic dressing. A hearty, flavorful salad perfect for meal prep, holidays, or cozy weeknights.
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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.
