Description
A vibrant and earthy pasta salad celebrating the flavors of autumn with roasted vegetables, nuts, and a tangy vinaigrette.
Ingredients
Scale
- 8 oz pasta (fusilli, rotini, or farfalle)
- 1 small butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 1 cup mushrooms (portobello or shiitake), sliced
- 1/2 cup walnuts or pecans
- 1/2 cup dried cranberries or pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme or sage
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash, halved Brussels sprouts, and sliced onions with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the veggies roast, bring a pot of salted water to a boil. Cook the pasta until al dente, according to package directions. Drain and rinse under cold water.
- In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season lightly with salt and pepper.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large mixing bowl, combine the roasted vegetables, sautéed mushrooms, cooked pasta, nuts, and dried fruits. Pour the dressing over and toss gently to coat.
- Chill in the fridge for at least 30 minutes before serving. Garnish with fresh herbs just before serving.
Notes
This salad can be customized with seasonal ingredients and is perfect for potlucks. Allowing it to chill enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 9g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta salad, fall recipes, vegetarian salad, autumn flavors, healthy salad
