Autumn Harvest Pasta Salad
Experience the vibrant and comforting flavors of fall with our Autumn Harvest Pasta Salad. This delightful dish features roasted butternut squash, sweet cranberries, and a tangy maple vinaigrette, creating a perfect balance of textures and tastes. Ideal for cozy family dinners or potluck gatherings, this salad is not only easy to prepare but can also be made ahead of time, allowing you to savor quality moments with loved ones. Its versatility means it can shine as a side or take center stage at any meal. Once you try it, this recipe will undoubtedly become a staple in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 pound pasta (penne, rotini, or gluten-free)
- 1 small butternut squash, peeled and cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- Toss cubed butternut squash with olive oil, salt, and pepper; roast at 400°F (200°C) for 20-25 minutes until tender.
- Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper for the vinaigrette.
- In a large bowl, combine cooked pasta with roasted squash, cranberries, nuts, and parsley; mix gently.
- Drizzle vinaigrette over salad; toss to coat evenly.
- Add cheese if desired; refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
Find it online: https://quickwithemma.com/autumn-harvest-pasta-salad/