Fall Harvest Pasta Salad
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a vibrant and delicious dish that perfectly captures the essence of autumn. Packed with roasted butternut squash, Brussels sprouts, tart cranberries, and crunchy pecans, this pasta salad is a delightful blend of flavors and textures that will have everyone coming back for seconds. It’s incredibly versatile and can easily adapt to your preferences, making it an ideal choice for busy weeknights or festive gatherings. Prepare it ahead of time for meal prep or serve it fresh as a stunning centerpiece at any dinner table. Enjoy the wholesome goodness of seasonal produce while impressing family and friends with this easy-to-make recipe.
- 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
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine the cooked pasta with roasted vegetables, cranberries, and chopped pecans.
- Drizzle balsamic vinegar over the mixture and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg