Go Back
–+ servings
Harvest Pasta Salad
Erin Antoniak

Harvest Pasta Salad

5 from 5 votes
My fall pasta salad recipe fits an entire harvest into one delicious meal, featuring butternut squash, Brussels sprouts, and diced Honeycrisp apples. Topped with a honey Dijon vinaigrette, this pasta salad is the perfect mix of sweet and savory. 
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 1 cup servings
Course: pasta salad, Side Dish
Cuisine: American
Calories: 391
Ingredients Method Nutrition

Ingredients
  

Salad
  • 1 lb bowtie pasta
  • 3 cups butternut squash diced small
  • 3 cups brussels sprouts thinly sliced
  • 1 large honeycrisp apple diced small
  • 1 cup dried cranberries
  • 4 oz goat cheese crumbles
  • 1 cup chopped pecans
  • 1/2 small onion diced small
  • 3 tbsp chopped fresh thyme
Dressing:
  • 1/2 cup avocado or olive oil
  • 1/3 cup red wine vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 1 clove garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper

Method
 

  1. Cook pasta according to package, drain & lightly toss with olive oil to keep from sticking together.
  2. Toss butternut squash and brussels sprouts with oil and roast at 425F for 20 minutes or until cooked through. Set aside to cool.
  3. Prepare remainder of veggies by chopping.
  4. To a large serving bowl, add pasta, roasted squash and brussels sprouts, chopped apple, cranberries, goat cheese, pecans, onion, and thyme.
  5. In a glass measuring cup, whisk together all dressing ingredients. Pour dressing on top of salad and toss until well combined. Add salt and pepper to taste.

Nutrition

Calories: 391kcalCarbohydrates: 50gProtein: 9gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 4mgSodium: 267mgPotassium: 383mgFiber: 5gSugar: 15gVitamin A: 4085IUVitamin C: 30mgCalcium: 66mgIron: 2mg

Tried this recipe?

Let us know how it was!