Fall Pasta Salad with Butternut Squash and Brussels
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant, seasonal dish that beautifully captures the flavors of autumn. This salad features tender pasta tossed with roasted butternut squash, crunchy Brussels sprouts, and a zesty balsamic dressing, creating a delightful medley of textures and tastes. Perfect for family gatherings or cozy dinners, this recipe not only pleases the palate but also offers nutritional benefits, making it a wholesome addition to your fall table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 1 cup butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1/2 cup red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh parsley or thyme, chopped
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on the baking sheet. Roast for 25-30 minutes until golden and tender.
- While vegetables roast, cook pasta in salted water until al dente; drain and rinse under cold water.
- In a large bowl, combine cooked pasta, roasted vegetables, red onion, and fresh herbs.
- Drizzle balsamic vinegar over the mixture; toss gently to combine. Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg