Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is the ultimate autumn dish that captures the essence of the season with its vibrant colors and delightful flavors. Featuring roasted butternut squash, crunchy Brussels sprouts, and sweet cranberries, this pasta salad is not only visually appealing but also packed with nutrition. It’s perfect for busy weeknights or as a festive side at gatherings, making it versatile enough for any occasion. With its easy preparation and family-friendly appeal, this salad will have everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Salad
- Method: Baking
- 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 until al dente. Drain and let cool.
- Preheat the 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 vegetables, cranberries, and pecans. Drizzle with balsamic vinegar and toss gently to mix.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 9g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg