Description
This Thanksgiving Pasta Salad is a fresh, vibrant, and modern addition to any holiday table. This beautiful, room-temperature dish combines the best flavors of fall, featuring maple-cinnamon roasted butternut squash, caramelized Brussels sprouts, toasted pecans, and tart cranberries, all tossed with pasta and a simple balsamic dressing. It’s a stunning, make-ahead side dish that’s sure to become a new tradition.
Ingredients
Roasted Brussels Sprouts:
12 oz Brussels sprouts, ends trimmed, halved
2 tablespoons olive oil
¼ teaspoon Salt to taste
Roasted Butternut Squash:
1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
8 oz pasta (fusilli, rotini, or bow-tie recommended)
1 cup pecan halves
½ cup dried cranberries
3 tablespoons balsamic vinegar or glaze
2 tablespoons extra virgin olive oil (optional)
Instructions
Roast the Vegetables:
Preheat oven to 400°F (200°C). On one baking sheet, toss the Brussels sprouts with olive oil and salt. On a separate baking sheet, toss the butternut squash with olive oil, maple syrup, and cinnamon. Roast both for 20-25 minutes, until tender and caramelized.
Cook the Pasta and Toast the Pecans:
While the vegetables roast, cook the pasta according to package directions until al dente. Drain and set aside. During the last 5 minutes of roasting, spread the pecans on a small baking sheet and toast them until fragrant.
Assemble the Salad:
In a large serving bowl, combine the cooked pasta, roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
Dress and Serve:
Drizzle the balsamic vinegar or glaze and optional olive oil over the salad. Gently toss until all ingredients are lightly coated. This salad can be served warm or at room temperature.
Notes
Make-Ahead Friendly:
This is a perfect make-ahead dish. Roast the vegetables, cook the pasta, and toast the nuts a day in advance. Store them in separate airtight containers in the refrigerator. Combine and dress about 30 minutes before serving to serve at room temperature.
Add Some Cheese:
For a creamy and tangy addition, toss the salad with ½ cup of crumbled feta or goat cheese just before serving.
Hearty Main Course:
To transform this side dish into a more substantial main course, add shredded rotisserie chicken or leftover Thanksgiving turkey.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
Keywords: Thanksgiving pasta salad, fall pasta salad, butternut squash salad, roasted brussels sprouts, holiday side dish, make-ahead salad