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Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries

Butternut Squash Pasta Salad: Colorful Fall Flavor Fest

A delightful Butternut Squash Pasta Salad with Brussels Sprouts, Pecans, and Cranberries that's perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Brussels Sprouts trimmed and halved
  • 4 cups Butternut Squash peeled, seeded, and cut into 1-inch cubes
  • 8 ounces Pasta (Farfalle) or gluten-free pasta
  • 1 cup Pecan Halves toasted if preferred
  • 1 cup Dried Cranberries or substitute with raisins
For Roasting
  • 4 tablespoons Olive Oil or avocado oil
  • 1 teaspoon Salt to taste
  • 1 teaspoon Ground Cinnamon
  • 2 tablespoons Maple Syrup or honey/agave syrup
For the Dressing
  • 1/4 cup Balsamic Vinegar/Glaze or lemon juice
  • 2 tablespoons Extra Virgin Olive Oil optional

Equipment

  • oven
  • mixing bowl
  • Baking Sheets
  • pot
  • skillet

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
  2. Toss the halved Brussels sprouts with olive oil and salt, then roast for 20-25 minutes until golden.
  3. Combine cubed butternut squash with olive oil, maple syrup, and cinnamon, then roast for 20-25 minutes until fork-tender.
  4. Cook the pasta in salted boiling water for 8-10 minutes, then drain and cool slightly.
  5. Toast pecan halves in a skillet over medium heat for about 5 minutes until fragrant and golden.
  6. In a large mixing bowl, combine the roasted Brussels sprouts, butternut squash, drained pasta, toasted pecans, and dried cranberries. Toss gently.
  7. Drizzle with dressing options and toss gently to coat evenly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 10gVitamin A: 18000IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

For the best flavor, use fresh Brussels sprouts and allow the salad to chill for about 30 minutes after dressing.

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