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A white bowl filled with Fall Pasta Salad, featuring rotini pasta tossed with roasted vegetables, sliced sausage, cranberries, and crumbled goat cheese, served with two serving utensils.

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

  • ½ bag fusilli pasta
  • 1 bag Brussels sprouts shaved
  • 2 sweet potatoes diced small
  • 1 package chicken & apple sausage sliced

Dressing

  • 1/3 olive oil plus more for roasting
  • 1/4 balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • Salt & pepper to taste

Toppings

  • 1/2 cup dried cranberries
  • ¼ cup honey-roasted pecans chopped
  • 4 oz garlic & herb goat cheese crumbled

Instructions

  • 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.
  • Cook the fusilli in salted water until al dente. Drain and rinse under cool water. Set aside in a large bowl.
  • 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.
  • 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.
  • Crumble garlic & herb goat cheese over the salad and gently toss once more.
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