Harvest Pasta Salad Recipe for Cozy Autumn Gatherings

This Harvest Pasta Salad Recipe perfectly blends the earthy sweetness of roasted butternut squash with Brussels sprouts, making it ideal for autumn gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 cups

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Pasta Any type, whole wheat or gluten-free work well

For the Roasted Vegetables

1 medium Butternut squash Can substitute with sweet potatoes
1 pound Brussels sprouts Can substitute with kale or spinach

For the Salad Mix

1 cup Dried cranberries Can swap for raisins or dried cherries

For the Dressing

1/2 cup Balsamic vinaigrette Homemade version is recommended
2 tablespoons Olive oil Can use avocado oil
to taste Salt
to taste Black pepper

Equipment

Oven
Large pot
Mixing Bowl
Baking Sheet
Colander

Method

Step-by-Step Instructions

Preheat your oven to 400°F (204°C) to roast the vegetables.
Chop butternut squash and Brussels sprouts into bite-sized pieces, then toss them with olive oil, salt, and pepper.
Spread the seasoned vegetables onto a baking sheet and roast for about 30 minutes, stirring halfway through.
Cook pasta in salted boiling water according to package instructions until al dente, then drain and rinse.
In a large mixing bowl, combine the drained pasta with the roasted vegetables and dried cranberries, folding gently.
Drizzle with balsamic vinaigrette and toss to coat the salad evenly.
Serve warm or chilled, garnished with extra dried cranberries or nuts if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 180mgPotassium: 450mgFiber: 5gSugar: 10gVitamin A: 2500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This salad is easily adaptable, so feel free to include your favorite seasonal vegetables or proteins.

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