Fall Harvest Pasta Salad
Embrace the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Featuring roasted butternut squash and Brussels sprouts, sweet cranberries, and crunchy pecans, this dish is not just a salad—it’s a celebration of the season! Easy to prepare and perfect for any gathering, this pasta salad is sure to become a favorite at your dinner table or potluck. With its delightful blend of textures and flavors, you’ll find yourself craving it all season long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 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
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- Preheat oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with 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; toss gently to mix.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg