Easy Harvest Pasta Salad Recipe
This delightful harvest pasta salad features ditalini pasta, roasted butternut squash, crispy brussels sprouts, and savory turkey sausage. Tossed with fresh kale, red onion, parmesan, cranberries, and pumpkin seeds, it's all brought together with a tangy maple dijon dressing.
Equipment
- Large sheet pan
- Pot
- Large Salad Bowl
- Sharp knife
- Large mason jar
Ingredients
Salad Ingredients
- 12 oz ditalini rigati pasta dry (450g or 6 cups cooked)
- 2 cup diced butternut squash fresh or frozen
- 2 cups brussel sprouts thinly sliced
- Salt and black pepper to taste
- 2 tablespoon olive oil divided
- 1 lb mild turkey sausage casing removed
- 3 cups curly kale leaves heaping, 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
For the Dressing
- 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
Preparation
- Preheat oven to 400F and prepare a large sheet pan.
- Cook pasta according to package directions, then drain and cool completely in the fridge or freezer.
- While pasta cooks, toss diced butternut squash and sliced brussels sprouts with 1 tablespoon olive oil, salt, and pepper on the sheet pan. Roast for 25-30 minutes until crispy and browned, then cool.
- While vegetables roast, remove turkey sausage from its casing and cook until no longer pink, then let it cool.
- Place kale in a large salad bowl, drizzle with the remaining 1 tablespoon olive oil, and gently massage to soften.
Assembly and Dressing
- Add cooled pasta to the kale, then top with the roasted vegetables, cooked turkey sausage crumbles, red onion, parmesan, dried cranberries, and pumpkin seeds.
- Prepare the dressing by combining olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper in a mason jar; whisk or shake until well combined.
- Drizzle the prepared dressing over the salad and toss everything together to combine.
Notes
Ensure pasta and roasted vegetables are fully cooled before mixing to prevent wilting the kale and a soggy salad.