Bring a large pot of salted water to a rolling boil over high heat. Add your protein pasta and cook according to the package directions until al dente. Drain the pasta immediately into a colander and rinse thoroughly with cold running water until the noodles are completely chilled to the touch.

In a medium bowl or jar, combine the maple syrup, apple cider vinegar, Dijon mustard, olive oil, kosher salt, and black pepper. Whisk the dressing vigorously until the oil and vinegar emulsify into a smooth, cohesive vinaigrette.

In the largest of your mixing bowls, combine the chilled protein pasta, diced cooked chicken, cooled roasted sweet potatoes, cooled halved Brussels sprouts, dried cranberries, and crumbled goat cheese. Pour the maple Dijon vinaigrette generously over the pasta and vegetable mixture.

Using large tongs or a wide spatula, gently stir and toss everything together until every ingredient is evenly coated in the vinaigrette.

Serve cold immediately or cover tightly and refrigerate for up to 4 to 5 days for easy make-ahead meal prep.