Fall Harvest Pasta Salad
Savor the flavors of autumn with this vibrant Fall Harvest Pasta Salad, a delightful blend of seasonal veggies that brings warmth and cheer to any table. Featuring roasted butternut squash, tangy cranberries, and nutrient-rich spinach, this pasta salad is both colorful and nutritious. Tossed in a light lemon-olive oil dressing and topped with crunchy walnuts, it’s perfect for potlucks, meal prep, or simply as a cozy side dish for your family dinners. In just under an hour, you can create a dish that not only looks appealing but also celebrates the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking and Mixing
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (penne or fusilli recommended)
- 2 cups butternut squash (peeled and diced)
- 1 cup cranberries (fresh or dried)
- 2 cups spinach (fresh)
- 1 cup walnuts (chopped)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the pasta in boiling salted water until al dente, about 8–10 minutes; drain and cool.
- Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until tender.
- Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
- In a large bowl, combine cooked pasta, roasted squash, cranberries, and fresh spinach; toss gently.
- Drizzle with dressing and mix well. Top with chopped walnuts before serving.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://juliataste.com/fall-harvest-pasta-salad/