Description
Enjoy this Harvest Pasta Salad with roasted vegetables and cranberries, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups short pasta (fusilli or penne)
- 1 medium butternut squash (or sweet potatoes)
- 1 cup Brussels sprouts (or green beans/broccoli)
- 1/4 cup balsamic vinaigrette (homemade preferred)
- 2 cups spinach or arugula (or kale)
- 1/2 cup dried cranberries (or pomegranate seeds)
- 1/4 cup nuts (almonds or walnuts) (omit for nut-free diets)
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and chop butternut squash into bite-sized cubes and trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Boil a pot of salted water, add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.
- Combine the roasted vegetables and cooled pasta in a large mixing bowl. Add fresh spinach or arugula and toss gently.
- Drizzle balsamic vinaigrette over the salad and toss to combine, coating all ingredients lightly.
- Sprinkle dried cranberries and optional nuts over the top before serving.
- Serve as a main dish or side and enjoy the vibrant flavors!
Notes
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Salad
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg