Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a delightful celebration of autumn’s vibrant flavors. This easy-to-make dish combines roasted butternut squash and Brussels sprouts with the sweetness of cranberries, offering a warm, comforting meal perfect for busy weeknights or family gatherings. Not only is it visually appealing with its array of colors, but it’s also packed with nutritious ingredients like whole wheat pasta and healthy fats from pecans. Enjoy it as a side or main course, and make it ahead to let the flavors meld beautifully!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 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 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 chopped pecans.
- Drizzle balsamic vinegar over the salad and toss gently.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg