Fall Harvest Pasta Salad
Indulge in the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Bursting with the sweet notes of roasted butternut squash, the crunch of pecans, and the tartness of cranberries, this salad is a delightful combination that will satisfy your cravings for comfort food. Perfect for meal prep, family dinners, or festive gatherings, it highlights seasonal produce while delivering a hearty and nutritious meal. Whether served chilled or at room temperature, this pasta salad is sure to become a staple on your table as the cool weather sets in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: Autumn
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 pasta according to package instructions; drain and set aside.
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and chopped pecans.
- Drizzle balsamic vinegar over the mixture; toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg