Fall Harvest Pasta Salad
Fall is the perfect time to indulge in comforting dishes that celebrate the season’s bounty, and this Fall Harvest Pasta Salad does just that! Bursting with vibrant colors and flavors, this wholesome salad combines roasted butternut squash, Brussels sprouts, sweet cranberries, and crunchy pecans for a delightful autumn experience in every bite. Tossed in a tangy balsamic dressing, it’s a versatile dish suitable for busy weeknights, festive gatherings, or meal prep. Enjoy it chilled or at room temperature; either way, it’s sure to become a seasonal favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Salad
- 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. Drain and set aside.
- Preheat the oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 6g
- Sodium: 40mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg