Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss halved Brussels sprouts and diced sweet potatoes with olive oil, salt, and pepper. Spread on the baking sheet.

Roast the vegetables for 30–35 minutes, flipping halfway through for even browning.

Meanwhile, boil a large pot of salted water, add the pasta, and cook according to package instructions until al dente, about 8-10 minutes.

Toast the pecan halves in a skillet over medium-high heat for 4–5 minutes, stirring frequently.

In a large bowl, combine the cooked pasta, roasted vegetables, toasted pecans, and cranberries. Fold gently.

Drizzle the creamy dressing over the salad and mix until all ingredients are coated.

Serve warm or chilled; it pairs well with roasted turkey or can stand alone.