Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It perfectly captures the flavors of autumn with its vibrant mix of seasonal ingredients. This delightful dish features roasted butternut squash and Brussels sprouts, complemented by sweet cranberries and crunchy pecans, making it a colorful addition to any table. Whether you’re preparing for a busy weeknight dinner or a cozy family gathering, this salad is quick to make and ideal for meal prep. It’s both nutritious and satisfying, ensuring that everyone at the table will enjoy every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- 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 oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until caramelized.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, and chopped pecans.
- Drizzle balsamic vinegar over the mix and toss gently to coat.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg