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Amazing Fall Pasta Salad Butternut Recipe

Fall Pasta Salad Butternut
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This hearty fall pasta salad features roasted butternut squash and Brussels sprouts, tossed with penne pasta, spinach, cranberries, and walnuts in a balsamic vinaigrette. It’s a customizable, meal-prep friendly dish perfect for autumn gatherings.

Ingredients

Scale
  • 1 medium Butternut Squash, peeled and cut into ¾-inch cubes
  • 2 cups Brussels Sprouts, trimmed and halved
  • 8 ounces Penne Pasta
  • 4 cups Fresh Baby Spinach
  • 1 cup Dried Cranberries
  • ½ cup Walnuts
  • ½ cup Feta Cheese (optional)
  • ¼ cup Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Dijon Mustard
  • Salt and Black Pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast vegetables for 25-30 minutes, stirring halfway, until tender and lightly charred.
  4. Cook penne pasta in boiling salted water until al dente, about 8-10 minutes. Drain and rinse with cold water.
  5. In a medium bowl, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil until combined.
  6. In a large serving bowl, combine roasted vegetables, cooked pasta, and fresh baby spinach.
  7. Pour the dressing over the salad and toss gently to coat.
  8. Stir in dried cranberries and walnuts.
  9. Serve immediately, topped with feta cheese if desired.

Notes

  • This salad is perfect for meal prep and can be stored in the refrigerator for 3-4 days. Keep the dressing separate until serving to maintain freshness.
  • For a vegan option, omit the feta cheese and use maple syrup instead of honey.
  • Nut-free option: Substitute walnuts with pumpkin seeds or sunflower seeds.
  • For gluten-free, use brown rice or lentil pasta.

Nutrition

Find it online: https://quizsavor.com/fall-pasta-salad-butternut/

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