Fall Harvest Pasta Salad
Indulge in the comforting flavors of fall with our Fall Harvest Pasta Salad. This vibrant dish brings together roasted butternut squash, Brussels sprouts, and tart cranberries, creating a delightful medley that celebrates the season’s bounty. Perfect for family gatherings or a cozy dinner at home, this salad is both hearty and refreshing. With an easy-to-follow recipe and make-ahead options, you’ll find yourself craving it time and again. Whether served as a main course or as a side dish alongside grilled chicken, this pasta salad is sure to impress with its colorful presentation and rich taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- 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
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans.
- Drizzle with balsamic vinegar and toss gently to mix well.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg