Fall Harvest Pasta Salad
Embrace the flavors of autumn with this Fall Harvest Pasta Salad, a delightful medley that combines tender roasted butternut squash and Brussels sprouts with sweet cranberries and crunchy pecans. This salad is not just a side dish; it’s a hearty meal perfect for busy weeknights or festive gatherings. Its vibrant colors and seasonal ingredients make it a showstopper on any table. Plus, it’s versatile enough to serve as a main dish or a side, and it’s easy to prepare ahead of time for meal prep. Once you experience its comforting taste and nutritious profile, you’ll find yourself reaching for this recipe all season long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- 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
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C).
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 20-25 minutes until golden brown and tender.
- In a large bowl, combine cooked pasta, 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: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg