Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful dish that captures the essence of autumn with its vibrant flavors and textures. This refreshing salad combines tender roasted butternut squash and Brussels sprouts with sweet cranberries and crunchy pecans, creating a colorful medley that’s perfect for gatherings, potlucks, or a cozy dinner at home. Not only is it easy to prepare, but it’s also packed with nutrients, making it an ideal choice for meal prep or as a satisfying main course. With its impressive presentation and rich seasonal flavors, this pasta salad will surely become a favorite on your table this fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- 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
- 1. Cook the pasta according to package instructions; drain and let cool.
- 2. Preheat the oven to 400°F (200°C).
- 3. Toss diced butternut squash and halved Brussels sprouts in olive oil; season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- 4. In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- 5. Drizzle balsamic vinegar over the mixture; toss gently to coat evenly.
- 6. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg