Fall Harvest Pasta Salad
Experience the warmth of autumn with our Fall Harvest Pasta Salad, a delightful dish that brings together the season’s best flavors. This vibrant salad features roasted butternut squash, crisp Brussels sprouts, and sweet cranberries, all tossed with pasta and topped with crunchy pecans for added texture. Perfect for busy weeknights or festive gatherings, it’s a dish that’s not only easy to make but also a family favorite. In under an hour, you can prepare a wholesome meal that tastes even better after chilling in the fridge as the flavors meld together. Enjoy this versatile salad as a side or a light lunch—it’s sure to leave everyone craving more!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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 pasta according to package instructions; drain and cool.
- 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 cooled pasta, roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar; toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg