Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant celebration of autumn flavors that combines hearty ingredients for a refreshing yet satisfying dish. This delightful pasta salad features seasonal favorites like roasted butternut squash and Brussels sprouts, complemented by the crunch of pecans and the sweetness of cranberries. With its easy preparation and versatility, this salad serves as an excellent side for festive gatherings or a nutritious main dish for everyday meals. Perfectly suited for meal prep, the flavors deepen as it sits in the fridge, making leftovers even more enjoyable. Dive into this colorful bowl of goodness and experience why you’ll crave Fall Harvest Pasta Salad time and again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup diced butternut squash
- 1 cup halved Brussels sprouts
- 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, then drain and let cool slightly.
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes until tender and caramelized.
- In a large mixing bowl, combine cooked pasta with roasted vegetables, cranberries, and pecans.
- Drizzle balsamic vinegar over the mixture and toss gently to coat.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg