Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant celebration of autumn’s bounty, combining roasted butternut squash, Brussels sprouts, and sweet cranberries for a dish that’s both refreshing and satisfying. This easy-to-make salad is perfect for potlucks, family gatherings, or a cozy dinner at home. With its colorful presentation and delightful blend of flavors, it showcases the best seasonal produce while providing essential nutrients. Whether served as a main course or side dish, this pasta salad is versatile enough to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- 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
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- In a mixing bowl, combine cooked pasta with roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss until well combined.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg