Print

Fall Harvest Pasta Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fall Harvest Pasta Salad is the epitome of autumn comfort food, combining vibrant seasonal produce with satisfying textures for a delightful meal. This colorful pasta salad bursts with flavors from roasted butternut squash, crunchy Brussels sprouts, and wholesome turkey sausage, all tossed with a zesty dressing. Perfect for busy weeknights or family gatherings, it’s a nutritious dish that can be made ahead of time, ensuring you have delicious meals ready when needed. With its easy preparation and versatility, you’ll find yourself reaching for this recipe again and again!

Ingredients

Scale
  • 12 oz dry ditalini rigati pasta
  • 2 cups diced butternut squash
  • 2 cups thinly sliced Brussels sprouts
  • 1 lb mild turkey sausage (casing removed)
  • 3 cups curly kale (finely chopped)
  • 1 cup red onion (diced)
  • ½ cup dried cranberries
  • ½ cup pumpkin seeds
  • 2 tbsp olive oil (divided)
  • ½ cup olive oil
  • ¼ cup maple syrup
  • 3 tbsp old-fashioned dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ tsp black pepper
  • ½ tsp salt

Instructions

  1. Preheat your oven to 400°F. Toss diced butternut squash and sliced Brussels sprouts on a sheet pan with olive oil, salt, and pepper. Roast for 25-30 minutes until crispy.
  2. Cook the ditalini rigati pasta according to package instructions. Drain and cool in the fridge.
  3. In a skillet over medium heat, brown turkey sausage until no longer pink; set aside to cool.
  4. Massage chopped kale with olive oil in a large bowl.
  5. Combine cooled pasta, roasted veggies, turkey sausage, red onion, cranberries, and pumpkin seeds in the bowl.
  6. Whisk together dressing ingredients in a jar; shake well and drizzle over salad. Toss to combine.

Nutrition

Find it online: https://quickwithemma.com/fall-harvest-pasta-salad/