Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a vibrant celebration of autumn’s bounty, combining the rich flavors of roasted butternut squash and Brussels sprouts with the sweetness of cranberries and the crunch of pecans. This hearty dish is perfect for busy weeknights or festive gatherings, and it effortlessly adapts to suit your preferences. Quick to prepare, this salad not only satisfies your taste buds but also delivers a nutritious punch. Enjoy it as a standalone meal or as a delightful side dish that will impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 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 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 diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and golden.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: Approximately 1 cup (210g)
- Calories: 380
- Sugar: 9g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg