Fall Harvest Pasta Salad
Indulge in the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Combining roasted butternut squash, Brussels sprouts, and sweet cranberries, this dish embodies the essence of fall gatherings. It’s not only visually appealing with its colorful ingredients, but it also offers a delightful medley of textures and tastes. Perfect for family dinners or potlucks, this salad is easy to prepare and can be made ahead for your convenience. Tossed in a light balsamic dressing, it’s a wholesome, satisfying option that everyone will crave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Salad
- Method: Roasting
- Cuisine: Autumn
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 the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper in a bowl until evenly coated. Spread them on a baking sheet.
- Roast the vegetables for 20-25 minutes or until tender, stirring halfway through.
- In the large bowl with cooked pasta, add the roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently until well combined.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg