Ingredients
Pasta and Vegetables
- 12 oz dry ditalini rigati pasta (450g) or 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
Meat
- 1 lb mild turkey sausage, casing removed
Greens and Toppings
- 3 heaping cups curly kale leaves, finely chopped (about ½ of a large bunch)
- 1 cup diced red onion (about ½ of a large red onion)
- 1 cup shredded Parmesan cheese
- 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 Roast Vegetables: Preheat your oven to 400°F (200°C) and prepare a large sheet pan. Toss the diced butternut squash and sliced Brussels sprouts with 1 tablespoon olive oil, salt, and black pepper. Spread them evenly on the sheet pan and roast for 25-30 minutes until the Brussels sprouts are crispy and the butternut squash starts to brown. Remove and let cool.
- Cook Pasta: Cook the ditalini pasta according to package instructions until al dente. Drain and place in the fridge or freezer to cool completely to prevent sogginess in the salad.
- Prepare Turkey Sausage: Remove the turkey sausage from its casing by slicing along the side with a sharp knife and carefully peeling off the casing. Cook the sausage meat in a skillet over medium heat until no longer pink, breaking it into crumbles as it cooks. Allow to cool.
- Massage the Kale: Place chopped kale in a large salad bowl. Drizzle with the remaining 1 tablespoon olive oil and gently massage the leaves with your hands until they soften and darken, about 2-3 minutes.
- Combine Salad Components: Add the cooled pasta to the massaged kale. Top with the roasted butternut squash and Brussels sprouts, turkey sausage crumbles, diced red onion, shredded Parmesan, dried cranberries, and pumpkin seeds.
- Make the Dressing: In a large mason jar or bowl, combine olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk vigorously or shake well in the jar until fully emulsified.
- Toss Salad and Serve: Drizzle the maple Dijon vinaigrette over the salad and toss gently to combine all ingredients evenly. Serve immediately or refrigerate for meal prep later.
Notes
- This salad holds up well for meal prep and won’t get soggy if the pasta is fully cooled before mixing.
- Feel free to swap turkey sausage for a plant-based option for a vegetarian version, omitting the meat and adjusting seasoning as needed.
- Roasting the vegetables brings out their natural sweetness and adds a delightful crispness, but you can also sauté them if pressed for time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutritional values are estimations and should be used as guidelines only.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course, Salad, Lunch
- Method: Roasting, Stovetop
- Cuisine: American
