Preheat oven to 400°.
Cube sweet potato into bite sized pieces, half brussel sprouts & mince garlic.
On a cookie sheet drizzle olive oil on sweet potato, brussel sprouts & garlic. Sprinkle with salt and use hands to coat veggies with oil.
Bake for 20 - 25 minutes turning over veggies halfway through.
Prepare pasta according to package directions. Drain and let cool.
Chop apple & crush pecans.
In a small bowl whisk together the dressing ingredients.
In a large bowl toss all ingredients with dressing.
Optionally serve with extra pecans and poppyseed as garnish.
Pasta will absorb dressing so if planning on making ahead of time double the dressing and save half to use when serving
Store in airtight container in refrigerator for 3-5 days