Fall Harvest Pasta Salad

This Fall Harvest Pasta Salad combines roasted sweet potatoes, brussels sprouts, dried cranberries, pecans, and crisp apples, all tossed in a tangy maple Dijon vinaigrette for the perfect balance of sweet and savory. It's a vibrant and hearty dish that's ideal for fall gatherings or as a cozy, make-ahead lunch!

Course 30 minute meals, Holiday Recipes, Main Course

Cuisine American

Keyword Fall Harvest Pasta Salad, Fall Pasta salad

Prep Time 30

Cook Time 15

Servings

Calories 396kcal

Author Bon Appeteach

Ingredients

Pasta Salad

12 oz Pasta use a short cut pasta
2 cups Sweet Potato diced and cubed
2 cups Brussels Sprouts shredded
2 tsp Olive Oil divded
1 Green Apple cubed
1 Honey Crisp Apple cubed
1 cup Pecans
1/2 cup Dried Cranberries
1/2 cup Pepitas
8 oz. Feta Cheese in the brine

Maple Vinaigrette

1/2 cup Olive Oil
1/3 cup Maple Syrup
1/4 cup Apple Cider Vinegar
2 tbsp Dijon Mustard
1 tsp Thyme dried
1/2 tsp Salt
1/2 tsp Black Pepper

Instructions

Preparation

Bring a large pot of water to a boil. Add the pasta and cook until al dente per the package directions.
Remove from the stove and strain the pasta in a colander. Set aside.
Cube the sweet potato into small 1/2 inch pieces. Toss in 1 tsp of the olive oil and season lightly with salt and peeper. Place into the air fryer and air fry at 400 F. for 7 min to start. Alternatively, you can roast the sweet potato for 20 min at 425 F.
While the sweet potato is cooking, slice and shred the brussels sprouts.
Toss the shredded sprouts in the remaining 1 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato in the air fryer and cook both for an additional 5 minutes. The brussels sprouts should be light charred and cooked.
Dice the apples into bite sized pieces and crumble the feta.

Assemble

In a large mixing, add the cooked pasta, cooked sweet potato and brussels sprouts, cubed apples, feta, cranberries, pecans, and pepita seeds. Toss to combine.
In a separate mixing bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, and spices.
Once the dressing is well mixed, pour over the fall harvest pasta salad and toss very well.
Serve immediately or chill in the fridge, tossing again before serving.

Notes

This pasta salad will keep for up to 7 days when stored in an air tight container.

Nutrition