Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad is a vibrant dish that captures the essence of autumn with its delightful mix of roasted vegetables, sweet cranberries, and crunchy pecans. Easy to prepare, this pasta salad is perfect for busy weeknights or festive gatherings, offering a nourishing blend of flavors and textures that everyone will enjoy. Serve it chilled or at room temperature for maximum flavor, making it a versatile addition to any meal. Not only does this salad look stunning on your table, but it’s also a great make-ahead option that allows you to soak in the season’s bounty without the last-minute stress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 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 and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender and slightly golden.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, and pecans.
- Drizzle balsamic vinegar over the mixture and toss gently.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg