Fall Harvest Pasta Salad
Experience the vibrant flavors of fall with this Fall Harvest Pasta Salad. Combining al dente pasta, roasted butternut squash, crisp apples, and crunchy pecans, all tossed in a tangy maple vinaigrette, this dish is perfect for any gathering. Enjoy the delightful balance of sweet and savory ingredients that celebrate the season’s bounty in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz whole wheat rotini pasta
- 2 cups butternut squash, cubed
- 1 large Honeycrisp or Granny Smith apple, diced
- 1 cup toasted pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water; set aside.
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a bowl, whisk together apple cider vinegar, olive oil, maple syrup, salt, and pepper.
- In a large mixing bowl, combine cooked pasta, roasted squash, diced apples, pecans, and cranberries. Pour dressing over salad; toss gently to coat.
- Chill for at least one hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg