Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
If you’re looking to embrace the flavors of autumn, our Fall Harvest Pasta Salad is the perfect dish for you! Bursting with vibrant colors and wholesome ingredients, this salad features roasted butternut squash and Brussels sprouts paired with sweet cranberries and crunchy pecans. Tossed in a light balsamic vinaigrette, it’s both refreshing and hearty, making it a fantastic option for family gatherings or weeknight dinners. This versatile recipe allows for easy customization, letting you add your favorite proteins or alternative nuts to suit your taste. Serve it chilled or at room temperature, and watch as it becomes the star of your seasonal meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 butternut squash and Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and golden brown.
- In a large bowl, combine cooked pasta with roasted veggies, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently to mix.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg