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

A vibrant and hearty pasta salad combining roasted butternut squash, Brussels sprouts, crunchy pecans, and sweet cranberries, all tossed in a tangy balsamic dressing.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4 servings

Calories 550 kcal

Ingredients

Vegetables

12 oz Brussels sprouts ends trimmed, yellow leaves removed, sliced in half
1 lb butternut squash peeled, seeded, cubed into 1-inch pieces
8 oz pasta

Oils and sweeteners

2 tablespoons olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon

Nuts and dried fruit

1 cup pecan halves
½ cup dried cranberries

Dressing

3 tablespoons balsamic vinegar or glaze
2 tablespoons extra virgin olive oil optional

Instructions

Roast the butternut squash and Brussels sprouts with olive oil, salt, and cinnamon until tender, about 25 minutes.
Cook the pasta according to package instructions, then drain and set aside.
In a large bowl, combine roasted vegetables, cooked pasta, pecans, and cranberries.
Whisk together balsamic vinegar and olive oil, then toss with the salad.
Serve immediately or chill for later.

Notes

For extra flavor, toast the pecans before adding them to the salad.

Keyword pasta