Harvest Pasta Salad

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.

Course pasta salad, Side Dish

Cuisine American

Keyword Harvest Pasta Salad

Prep Time 20

Cook Time 30

Total Time 50

Servings 1 cup servings

Calories 391kcal

Author Erin Antoniak

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
½ small onion diced small
3 tablespoon chopped fresh thyme

Dressing:

½ cup avocado or olive oil
⅓ cup red wine vinegar
2 tablespoon dijon mustard
2 tablespoon honey
1 clove garlic minced
1 teaspoon salt
½ teaspoon pepper

Instructions

Cook pasta according to package, drain & lightly toss with olive oil to keep from sticking together.
Toss butternut squash and brussels sprouts with oil and roast at 425F for 20 minutes or until cooked through. Set aside to cool.
Prepare remainder of veggies by chopping.
To a large serving bowl, add pasta, roasted squash and brussels sprouts, chopped apple, cranberries, goat cheese, pecans, onion, and thyme.
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