Preheat oven to 400°F and prepare a large sheet pan.

Cook the pasta according to package instructions. Once cooked, drain and place in the fridge or freezer to allow it to fully cool.

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.

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 color. Allow to cool.

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.

Add the cooled pasta to the kale base. Top with roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries, and pumpkin seeds.

To make the 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.

Drizzle dressing over the salad and toss to combine.