Description
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a delightful celebration of autumn, combining vibrant seasonal vegetables with the sweetness of cranberries to create a comforting dish that feels like a warm embrace. This pasta salad is not only delicious but also incredibly versatile, making it perfect for busy weeknights or festive gatherings. With roasted butternut squash and Brussels sprouts, each bite bursts with flavor and nutrition. Whether served as a side or the main attraction, this salad is sure to impress and satisfy the whole family.
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 set aside.
- Preheat the oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until tender.
- 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 for best flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg