Fall Harvest Pasta Salad
If you’re in the mood for a dish that embodies the spirit of autumn, this Fall Harvest Pasta Salad is your answer! Bursting with vibrant flavors and wholesome ingredients, this salad features roasted butternut squash, crunchy Brussels sprouts, and sweet cranberries. The addition of pecans adds a delightful crunch, while the tangy balsamic dressing ties it all together. Whether you’re prepping for a busy weeknight or hosting a family gathering, this easy-to-make pasta salad is sure to impress. Plus, it’s versatile enough to serve as a main dish or a stunning side. Get ready to savor the tastes of fall!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Roasting/Mixing
- 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 the pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Roast for about 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans. Drizzle with balsamic vinegar and toss gently.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg