Description
A vibrant and hearty Fall Harvest Pasta Salad combining roasted butternut squash and Brussels sprouts with savory turkey sausage, kale, and a sweet-tangy maple dijon vinaigrette. This dish offers a perfect balance of textures and flavors, ideal for autumn meals or as a satisfying side dish.
Ingredients
Scale
Pasta and Vegetables
- 12 oz (450g) dry ditalini rigati pasta (about 6 cups cooked)
- 2 cups diced butternut squash (fresh or frozen)
- 2 cups thinly sliced Brussels sprouts
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
Protein and Greens
- 1 lb mild turkey sausage, casing removed
- 3 heaping cups curly kale leaves, finely chopped (about ½ of a large bunch)
- 1 cup red onion, diced (about ½ of one large red onion)
Toppings
- 1 cup Parmesan cheese, shredded
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Maple Dijon Vinaigrette
- ½ cup olive oil
- ¼ cup maple syrup
- 3 tablespoons old fashioned Dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (205°C) and prepare a large sheet pan. Toss the diced butternut squash and sliced Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread evenly on the sheet pan.
- Roast Vegetables: Bake the vegetables for 25-30 minutes until Brussels sprouts are crispy and butternut squash starts to brown. Remove from the oven and allow to cool.
- Cook Pasta: Cook the ditalini rigati pasta according to package instructions until al dente. Drain and chill the pasta in the fridge or freezer to fully cool.
- Prepare Turkey Sausage: Remove the casing from the turkey sausage by cutting it open with a sharp knife. Crumble and cook the sausage in a skillet over medium heat until fully cooked and no longer pink. Let it cool.
- Massage the Kale: Place the chopped kale in a large salad bowl. Drizzle with the remaining 1 tablespoon of olive oil and gently massage the leaves with your hands until they soften.
- Assemble Salad: Add the cooled pasta to the massaged kale. Top with roasted butternut squash and Brussels sprouts, turkey sausage crumbles, diced red onion, shredded Parmesan cheese, dried cranberries, and pumpkin seeds.
- Make Dressing: In a large mason jar or bowl, combine ½ cup olive oil, ¼ cup maple syrup, 3 tablespoons Dijon mustard, ¼ cup apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk or shake until fully emulsified.
- Dress and Toss Salad: Drizzle the maple Dijon vinaigrette over the salad and toss thoroughly to combine all ingredients evenly. Serve chilled or at room temperature.
Notes
- Nutrition information is an estimation and should not dictate your food choices; focus on nourishment for both body and soul.
- Fresh or frozen butternut squash can be used with similar results.
- Massaging the kale softens its texture and reduces bitterness.
- Allow the pasta and roasted vegetables to cool thoroughly to prevent wilting the kale.
- Maple syrup adds a subtle sweetness complementing the savory sausage and tangy Dijon in the dressing.
