Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
If you’re seeking a dish that embodies the warmth and flavors of autumn, look no further than this Fall Harvest Pasta Salad. This vibrant salad combines seasonal ingredients like roasted butternut squash, Brussels sprouts, and sweet cranberries, creating a delightful harmony of tastes and textures. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also easily customizable to suit your preferences. Whether served as a main dish or a side, each bite will remind you of the crisp fall days and cozy evenings spent with loved ones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 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 until al dente. Drain well.
- Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and chopped pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 15g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg