Description
Celebrate the bounty of autumn with this elegant Fall Harvest Pasta Salad, featuring roasted vegetables, fresh herbs, and a delightful balsamic dressing.
Ingredients
Scale
- 8 ounces pasta (such as farfalle or gemelli), cooked al dente
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Sea salt and freshly ground pepper to taste
- 1 cup butternut squash, peeled and diced
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- Fresh herbs (such as parsley and thyme), finely chopped
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until golden brown and tender.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified and creamy. Set aside.
- In a large bowl, add the cooked pasta along with the roasted vegetables. Gently fold in the cranberries and walnuts, ensuring even distribution.
- Drizzle the dressing over the pasta mixture. Toss gently but thoroughly until everything is well-coated. Adjust seasoning to taste.
- Finish with a sprinkle of fresh herbs to enhance flavor and visual appeal.
Notes
For best flavor, let the salad sit for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg