The flavors in this vegan fall pasta salad go so well together. Roasted butternut squash, Brussels sprouts, cranberries, and pecans make up this hearty salad that is dressed with a tangy balsamic vinegar. This dish is great for a fall party or a quick dinner during the week.
Ingredients: 8 oz 225g fusilli or rotini pasta. 1 cup butternut squash, cubed. 1 cup Brussels sprouts, halved. 1 cup fresh cranberries. 1/2 cup pecans, chopped. 1/4 cup red onion, thinly sliced. 2 tbsp olive oil. Salt and pepper to taste. For the dressing:. 1/4 cup olive oil. 2 tbsp balsamic vinegar. 1 tbsp maple syrup. 1 tsp Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Preheat the oven to 400F 200C. Toss the butternut squash, Brussels sprouts, and cranberries with 2 tbsp of olive oil on a baking sheet. Season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized. While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside. In a small bowl, whisk together all the dressing ingredients until well combined. In a large mixing bowl, combine the cooked pasta, roasted vegetables, pecans, and red onion. Pour the dressing over the salad and toss to coat everything evenly. Garnish with fresh parsley. Serve immediately or refrigerate until ready to serve. Enjoy your delicious Vegan Fall Pasta Salad!
Prep Time: 15 minutes
Cook Time: 25 minutes
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