Fall Harvest Pasta Salad
Experience the essence of autumn with our Fall Harvest Pasta Salad, a delightful blend of colorful ingredients that embodies the season’s vibrant flavors. This easy-to-make dish features roasted butternut squash, Brussels sprouts, and sweet cranberries, all tossed together with pasta and topped with crunchy pecans. Perfect for busy weeknights or cozy family gatherings, this salad not only nourishes your body but also warms your heart. Whether served chilled or at room temperature, it’s a versatile meal that everyone will love.
- 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 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 on a baking sheet for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently to coat.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg