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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels Bliss

Enjoy this vibrant Fall Pasta Salad with Butternut Squash and Brussels, perfect for autumn gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Butternut Squash peeled and cut into ¾-inch cubes
  • 2 cups Brussels Sprouts trimmed and halved
  • 8 ounces Penne Pasta or substitute with rotini or farfalle
  • 4 cups Fresh Baby Spinach can be swapped with kale or arugula
  • 1 cup Dried Cranberries or substitute with raisins or chopped apples
  • ½ cup Walnuts or use pecans
  • ½ cup Feta Cheese omit for dairy-free or vegan option
For the Dressing
  • ¼ cup Olive Oil or substitute with avocado oil
  • 2 tablespoons Balsamic Vinegar or red wine vinegar
  • 1 tablespoon Honey or use maple syrup for vegan option
  • 1 teaspoon Dijon Mustard or yellow mustard
  • to taste Salt & Black Pepper adjust to taste

Equipment

  • oven
  • Baking sheet
  • Large bowl
  • medium bowl
  • Pot
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper in a large bowl.
  3. Spread the vegetables on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through.
  4. Cook the penne pasta in salted boiling water until al dente according to package instructions, about 8-10 minutes.
  5. In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until well combined.
  6. In a large bowl, combine the roasted vegetables, cooked pasta, and fresh baby spinach.
  7. Pour the dressing over the salad and toss gently to combine.
  8. Sprinkle in the cranberries and walnuts, mixing until well incorporated.
  9. Serve the salad immediately, topped with crumbled feta cheese if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 250mgPotassium: 550mgFiber: 7gSugar: 12gVitamin A: 2000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Perfect for meal prep, this salad can be stored in the fridge for 3-4 days. Keep the dressing separate to maintain freshness.

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