Fall Pasta Salad with Roasted Veggies
Bring cozy autumn flavors to your table with this Fall Pasta Salad! Roasted sweet potatoes, Brussels sprouts, cranberries, and goat cheese are tossed in a maple balsamic vinaigrette for an easy, crowd-pleasing holiday side dish.
Servings: 12 servings
Calories: 442kcal
Equipment
- Sheet Pan
- colander to drain pasta
Ingredients
- 1 pound pasta bowtie or rotini
- 3 cups sweet potatoes peeled and chopped into ½ inch cubes
- 3 cups Brussels sprouts shaved
- 1 cup pancetta chopped
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- 4 ounces goat cheese crumbled
Maple Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup pure maple syrup
- ¼ cup balsamic vinegar
- 2 Tablespoons shallot minced
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
Instructions
- Preheat oven to 400℉. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Rinse pasta with cold water after draining.
- On a sheet pan, add sweet potatoes, brussels sprouts, pancetta, olive oil, and seasonings. Toss to combine. Cook in an even layer at 400℉ for 20 minutes.
- While the pasta and vegetables are cooking, it's time to make the dressing. Add all vinaigrette ingredients to a mason jar or bowl. Whisk to combine. Set aside.
- In a large serving bowl, add cooked pasta, roasted vegetables, cranberries, pumpkin seeds, and goat cheese. Pour in maple balsamic vinaigrette and toss to combine. Can be served hot, cold, or at room temperature.
Notes
- For the best flavor, make the salad a few hours before of serving. Allowing it to sit helps the flavors meld together.
- Season each element of the salad with salt and pepper: pasta water, vegetables, and dressing. This careful seasoning enhances the flavors and ensures that every bite is perfectly delicious.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 442kcal | Carbohydrates: 48g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 402mg | Potassium: 380mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4993IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg
