Ingredients
Scale
- 12 oz dry ditalini rigati pasta 450g or 6 cups cooked
- 2 cup diced butternut squash fresh or frozen will both work
- 2 cups thinly sliced brussel sprouts
- Salt and black pepper to taste
- 2 tablespoon olive oil divided
- 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)
- 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 tablespoon old fashioned dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400F and prepare a large sheet pan.
- Cook your pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.
- While the pasta is cooking add the diced butternut squash and sliced brussels sprouts to the pan. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Bake for about 25-30 minutes or until the brussel sprouts are crispy and the butternut squash begins to brown. Once cooked, allow to cool.
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While the veggies are roasting, remove the sausages from the casing by using a sharp knife to gently slice one side of the casing to remove the meat. Cook the turkey sausage until no longer pink in colour. Allow to cool.
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Add the kale to a large salad bowl, drizzle with the remaining 1 tablespoon of olive oil and gently massage the leaves to soften them.
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Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries and pumpkin seeds.
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To make your dressing: add olive oil, maple syrup, dijon mustard, apple cider vinegar, salt and black pepper to a large mason jar and whisk (or shake jar) until fully combined.
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Drizzle dressing over the salad and toss to combine.