Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant celebration of autumn’s bounty, combining roasted butternut squash and Brussels sprouts with the sweetness of cranberries and the crunch of pecans. This colorful dish is not only easy to prepare, making it perfect for family dinners or potlucks, but also delivers a delightful mix of flavors and textures that will leave you craving more. With its nutritious ingredients, this salad supports your wellness goals while being visually appealing—a true standout at any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- 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
- 1/2 cup plant-based cheese (or feta cheese)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions; drain and set aside in a large mixing bowl.
- Preheat oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil; season with salt and pepper. Spread on a baking sheet.
- Roast for 20-25 minutes until tender and caramelized.
- In the large bowl with pasta, combine roasted vegetables, cranberries, chopped pecans, and crumbled plant-based cheese.
- Drizzle balsamic vinegar over the mixture; toss gently until well combined.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 9g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg