Description

Experience the essence of autumn with this vibrant Fall Harvest Pasta Salad, a delightful dish that showcases the season’s best ingredients. Packed with roasted butternut squash, Brussels sprouts, and tart cranberries, this salad is not only visually stunning but also rich in flavor and nutrients. Perfect for busy weeknights or festive gatherings, it can be served warm or chilled, making it ideal for meal prep.

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

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta according to package instructions until al dente. Drain and set aside.
Preheat your oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes until tender.
In a large bowl, combine cooked pasta with roasted vegetables, cranberries, and pecans.
Drizzle balsamic vinegar over the mixture and toss gently to combine.
Serve warm or chilled.

Nutrition

Serving Size: 1 bowl (210g)
Calories: 320
Sugar: 8g
Sodium: 150mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg