Fall Harvest Pasta Salad
If you’re craving the essence of autumn in a dish, the Fall Harvest Pasta Salad is your answer. This delightful salad features a vibrant mix of seasonal ingredients that come together to create a wholesome and satisfying meal. With roasted butternut squash and tender Brussels sprouts, this recipe brings warmth and comfort to your table. It’s perfect for busy weeknights or family gatherings, offering a nutritious option that everyone will love. Plus, it’s easy to prepare and can be made ahead of time, allowing you to enjoy the delicious flavors long after you’ve cooked it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside to cool.
- Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- In a large bowl, combine cooled pasta with roasted vegetables, cranberries, and chopped pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg