Description
Experience the essence of autumn with this vibrant Fall Pasta Salad. Roasted butternut squash and Brussels sprouts blend beautifully with fusilli pasta, creating a hearty dish that’s both comforting and nutritious. This salad is perfect for cozy gatherings or as a delightful meal prep option throughout the week. Enjoy the symphony of flavors, enhanced by maple syrup, crunchy walnuts, and tangy feta cheese.
Ingredients
Scale
- 2 cups fusilli pasta
- 2 cups cubed butternut squash
- 2 cups halved Brussels sprouts
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wash and prepare the butternut squash and Brussels sprouts.
- Cube the butternut squash and halve the Brussels sprouts. Toss them in a bowl with olive oil, maple syrup, salt, and pepper.
- Spread the veggies on a baking sheet in a single layer. Roast for 25-30 minutes until tender and caramelized.
- While vegetables roast, cook fusilli pasta in salted water according to package instructions until al dente. Drain.
- In a large bowl, combine roasted veggies, cooked pasta, walnuts, cranberries, and feta. Toss gently to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg