Fall Harvest Pasta Salad
If you’re craving a dish that embodies the flavors of autumn, this Fall Harvest Pasta Salad is your answer. This vibrant salad showcases a medley of roasted butternut squash and Brussels sprouts, sweet cranberries, and crunchy pecans, all tossed with al dente pasta and drizzled in a tangy balsamic dressing. Perfect for busy weeknights or festive gatherings, it’s a colorful centerpiece that will appeal to everyone at the table. Easy to prepare in just 45 minutes, this seasonal delight not only satisfies the palate but also adds beauty to your meal. Make it ahead for an effortless addition to lunch or dinner—trust me, it will become a beloved staple in your home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 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 the pasta according to package instructions until al dente, then drain and set aside.
- Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
- In a large bowl, mix cooked pasta with roasted vegetables, cranberries, and chopped pecans.
- Drizzle with balsamic vinegar and toss gently to combine all flavors.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg