Fall Harvest Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 12 oz pasta (rotini or farfalle)
- 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
- Instructions:
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Roast vegetables for 25-35 minutes until tender and golden.
- Toast pecans in a dry skillet until fragrant.
- Cook pasta according to package directions; drain and rinse with cold water.
- Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing.
- In a large bowl, combine pasta, roasted vegetables, cranberries, toasted pecans.
- Pour dressing over salad; toss gently to coat.
- Chill in the fridge for at least 1-2 hours before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://simplefoodplan.com/fall-harvest-pasta-salad-recipe/