Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is the perfect dish to celebrate autumn with vibrant seasonal flavors. This colorful salad combines roasted butternut squash, Brussels sprouts, and tart cranberries, creating a delightful medley that’s both nutritious and satisfying. Ideal for weeknight dinners or festive gatherings, this pasta salad is not only quick to prepare but also versatile enough to be served warm or chilled. With its wholesome ingredients and easy meal prep potential, it’s sure to become a favorite in your kitchen.
- 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 (whole grain or gluten-free)
- 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 (about 8-10 minutes). Drain and set aside.
- Preheat your oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until tender and golden.
- In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, and chopped pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve warm or chilled as desired.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 380
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg