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 brussel sprouts
- Salt and black pepper to taste
- 2 tablespoons olive oil, divided
Protein
- 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 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 tablespoons old fashioned dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat and Roast Veggies: 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 of olive oil, salt, and black pepper on the sheet pan. Roast for 25-30 minutes until the brussels sprouts are crispy and the squash starts to brown. Remove and let cool.
- Cook the Pasta: Cook the ditalini pasta according to package instructions until al dente. Drain and transfer to the fridge or freezer to cool completely, preventing sogginess in the salad.
- Prepare the Turkey Sausage: Using a sharp knife, carefully slice open the turkey sausage casing and remove the meat. Cook the sausage in a skillet over medium heat until no longer pink, breaking it into crumbles as it cooks. Remove from heat and allow to cool.
- Massage the Kale: Place the finely chopped kale in a large salad bowl. Drizzle with the remaining 1 tablespoon of olive oil and gently massage the leaves with your hands for 2-3 minutes to soften and tenderize them.
- Combine Salad Ingredients: Add the cooled pasta to the kale bowl. Top with the roasted butternut squash and brussels sprouts, cooked turkey sausage crumbles, diced red onion, shredded parmesan, dried cranberries, and pumpkin seeds.
- Make the Dressing: In a large mason jar, combine olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is fully emulsified and smooth.
- Dress and Toss: Drizzle the maple dijon vinaigrette over the salad and toss thoroughly to coat all ingredients evenly. Serve immediately or refrigerate to enjoy later.
Notes
- Allow all components to cool completely before assembling to prevent sogginess.
- You can substitute turkey sausage with chicken sausage or a plant-based alternative if preferred.
- Use fresh or frozen butternut squash depending on availability.
- Salad keeps well for up to 3 days refrigerated, making it ideal for meal prep.
- Massage kale well to enhance texture and reduce bitterness.
- Adjust seasoning and dressing amount to taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
