Autumn'S Bounty Pasta Salad Recipe

Name: Autumn'S Bounty Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad; 1 pound brussel sprouts; 1 butternut squash; 3 tablespoons high smoke-point oil for roasting (canola or safflower); 1 pound Farfalle (bowtie pasta); 1 pomegranate, seeded; 2 comice or bosc pears; 1 cup chopped walnuts; 1 handful fresh sage leaves; 1 bunch baby spinach; For the dressing; 3 tablespoons balsamic vinegar; 1 tablespoon apple cider vinegar; 1/4 cup extra virgin olive oil; 1/4 cup real maple syrup; 1 teaspoon dijon mustard; salt and pepper

Servings: persons

For the salad
1 pound brussel sprouts
1 butternut squash
3 tablespoons high smoke-point oil for roasting (canola or safflower)
1 pound Farfalle (bowtie pasta)
1 pomegranate, seeded
2 comice or bosc pears
1 cup chopped walnuts
1 handful fresh sage leaves
1 bunch baby spinach
For the dressing
3 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup real maple syrup
1 teaspoon dijon mustard
salt and pepper

1
Cook the pasta according to the directions on the box. Drain and set aside.
2
In a small jar or bowl whisk all of the dressing ingredients together.
3
Preheat your oven to 450u00b0
4
Peel and chop the squash. Toss with 2 Tbsp of the oil, spread it in a single layer on a cookie sheet.
5
Trim and halve the brussel sprouts. Toss with the remaining oil and spread on another cookie sheet.
6
Roast the squash in the oven for about 35-40 minutes. Halfway through, give them a stir and add the brussel sprouts to the oven.
7
In a large bowl, combine the pasta, roasted vegetables, walnuts, and pomegranate seeds. Dress the salad to your satisfaction - you may find you have more dressing than you need. (But it is also great on green salads)
8
Chiffonade the sage leaves, and gently fold the sage and the spinach into the salad.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the salad, 1 pound brussel sprouts, 1 butternut squash, 3 tablespoons high smoke-point oil for roasting (canola or safflower), and more.

Yes, Autumn'S Bounty Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Autumn'S Bounty Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions