Fall Harvest Pasta Salad
If you’re searching for a dish that celebrates the vibrant flavors of autumn, this Fall Harvest Pasta Salad is your answer! Packed with the sweetness of butternut squash, the crunch of Brussels sprouts, and the tartness of cranberries, this salad is not only delicious but also versatile enough for any occasion. Whether you’re prepping for a cozy family dinner or need an easy meal prep solution for busy weeknights, this pasta salad fits the bill. It’s incredibly simple to make—ready in under an hour—and can be enjoyed chilled or at room temperature. Perfect for fall gatherings or a nutritious lunch throughout the week, this recipe will quickly become a favorite in your home!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- 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 until al dente. Drain and set aside.
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and golden.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, and chopped pecans. Drizzle with balsamic vinegar and toss gently until evenly coated.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 10g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg