Fall Harvest Pasta Salad
Delight in the flavors of the season with this vibrant Fall Harvest Pasta Salad. Bursting with roasted butternut squash, tender Brussels sprouts, sweet cranberries, and crunchy pecans, it’s a dish that encapsulates autumn’s bounty. This recipe is not only easy to prepare but also perfect for meal prep, making it an ideal choice for busy weeknights or festive gatherings. The tangy balsamic dressing enhances the natural sweetness of the ingredients, creating a harmonious balance that will have you craving more. Enjoy it as a side dish or a wholesome main course—either way, this pasta salad is sure to become a seasonal favorite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
- 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 chopped pecans
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain well.
- Preheat your oven to 400°F (200°C). Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper; roast for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted veggies, cranberries, and pecans.
- Drizzle with balsamic vinegar and mix gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 9g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg