Description
A vibrant and hearty pasta salad that celebrates the flavors of the fall season with roasted butternut squash, mushrooms, and crisp fruits.
Ingredients
Scale
- 8 oz pasta (farro, orecchiette, or rotini)
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 1 cup mushrooms, sliced
- 1 apple or pear, diced
- 1/2 cup pecans or walnuts, toasted
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water.
- In a skillet, heat olive oil over medium heat and sauté mushrooms until golden brown, then season with salt.
- Whisk together apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a bowl.
- Combine roasted vegetables, pasta, mushrooms, diced apple or pear, and toasted nuts in a large bowl. Drizzle with dressing and toss gently.
- Serve at room temperature or chilled, allowing flavors to meld for a few hours in the refrigerator.
Notes
Feel free to swap vegetables and fruits based on seasonal availability. Pair with grilled chicken or fish for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta salad, fall recipes, vegetarian salad, seasonal ingredients
