Description
Fall Harvest Pasta Salad is a vibrant and nutritious dish that captures the essence of autumn with its colorful mix of seasonal ingredients. This delightful salad features roasted butternut squash, crunchy Brussels sprouts, and sweet cranberries, all tossed with pasta and topped with pecans for added texture. Perfect for gatherings or as a light lunch, this recipe offers a wonderful balance of flavors that will leave everyone craving more. Easy to prepare and versatile enough to be served chilled or at room temperature, it’s an ideal choice for festive occasions or casual meals alike.
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. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar; toss to combine.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 310
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg