Fall Harvest Pasta Salad
If you’re craving the cozy flavors of autumn, our Fall Harvest Pasta Salad is the perfect dish to satisfy your taste buds. This vibrant salad combines roasted butternut squash, Brussels sprouts, and sweet cranberries, all tossed together with al dente pasta and topped with crunchy pecans. It’s an easy-to-make recipe that works beautifully for weeknight dinners or as a standout side at gatherings. With its colorful ingredients and delightful textures, this salad embraces the essence of fall in every bite. Plus, you can prepare it ahead of time, making it a convenient option for meal prep. Enjoy it chilled or at room temperature—either way, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 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 set aside.
- Preheat oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and browned.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, and pecans.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 9g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg