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Fall Harvest Pasta Salad with Butternut Squash

Fall Harvest Pasta Salad
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A hearty and flavorful pasta salad packed with seasonal vegetables and a tangy dressing, perfect for fall gatherings.

Ingredients

Scale
  • 12 oz pasta (penne or fusilli)
  • 2 cups butternut squash, cubed
  • 1 cup Brussels sprouts, halved
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Preheat oven to 400°F. Toss butternut squash and Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
  3. In a small bowl, whisk remaining olive oil, apple cider vinegar, Dijon mustard, and maple syrup.
  4. Combine pasta, roasted vegetables, cranberries, and pumpkin seeds in a large bowl.
  5. Pour dressing over the salad and toss gently to coat. Serve chilled or at room temperature.

Notes

  • Replace butternut squash with sweet potatoes if preferred.
  • Add crumbled feta or goat cheese for extra creaminess.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/fall-harvest-pasta-salad-recipe-with-butternut-squash/