Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is the perfect dish to embrace the cozy flavors of autumn. This vibrant salad combines roasted butternut squash, Brussels sprouts, and tangy cranberries with hearty pasta for a delightful medley you’ll crave all season long. Not only is it quick to prepare in just 45 minutes, but it also offers make-ahead convenience, making it an ideal choice for busy weeknights or family gatherings. With its colorful ingredients and comforting flavors, this pasta salad will be a hit at any table. Enjoy it as a side or a satisfying main dish—either way, you’ll love every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- 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. Drain and set aside.
- Preheat your 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 until golden brown.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and chopped pecans.
- Drizzle balsamic vinegar over the mixture and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg