Description
Fall Harvest Pasta Salad is a vibrant and nutritious dish that captures the essence of autumn in every bite. This delightful salad features a medley of seasonal ingredients like roasted butternut squash, Brussels sprouts, and tart cranberries, all tossed with hearty pasta. Perfect for gatherings, meal prep, or simply a cozy weeknight dinner, this salad is not only visually stunning but also bursting with flavor. With its colorful presentation and wholesome ingredients, it’s sure to impress family and friends alike. Enjoy it as a main course or serve it as a refreshing side dish that complements any fall feast.
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 set aside.
- Preheat your oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and caramelized.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently until well combined.
- Serve chilled or at room temperature for the best flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg