Description
Fall Harvest Pasta Salad is a delightful celebration of autumn flavors, perfect for cozy gatherings or casual family dinners. This vibrant dish combines tender pasta with roasted sweet potatoes, crunchy apples, and toasted pecans, all drizzled with a sweet maple vinaigrette. Each bite encapsulates the essence of fall, making it a must-try recipe this season!
Ingredients
Scale
- 8 oz farfalle or penne pasta
- 1 cup roasted sweet potatoes (cubed)
- 1 medium tart apple (diced, such as Granny Smith)
- 1/2 cup toasted pecans
- 2 cups baby spinach (chopped)
- 1/3 cup dried cranberries
- 1/4 cup maple vinaigrette
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta al dente in salted boiling water for 8-10 minutes. Drain and let cool.
- Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet and roast for 25-30 minutes until golden.
- Dice the apple and chop the spinach. Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a small bowl, whisk together the ingredients for the maple vinaigrette.
- In a large mixing bowl, combine cooled pasta, roasted sweet potatoes, apples, spinach, toasted pecans, and cranberries. Drizzle with dressing and toss gently.
- Serve immediately or chill for an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 310
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg