Harvest Pasta Salad Recipe For Fall And Winter
Servings: 10 servings
Calories: 431kcal
Ingredients
Pasta
- 3 medium sweet potatoes (Peeled and cut into ½-inch cubes)
- 1 cup brussels sprouts (Halved or quartered)
- 1 tbsp. oil
- 1 lb. whole-grain pasta
- ½ cup roughly chopped walnuts
- 1 cup dried cranberries (fruit juice sweetened)
- 4 oz. feta cheese (crumbled)
- salt and pepper (to taste)
Poppy Seed Dressing
- ¼ cup mayonnaise (no sugar added)
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tsp. Dijon mustard
- 1 tbsp. poppy seeds
- ½ tsp. salt
- ½ tsp. onion powder
Instructions
- Preheat oven to 400 degrees.
- Place the sweet potato pieces and Brussels sprouts on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and stir until well covered. Roast in the oven for 25-30 minutes. Remove from the oven and set aside to cool.
- While the potatoes and Brussel sprouts are roasting, bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta, allow it to cool, and add it to a large bowl. Set aside.
- While the pasta is cooling, add the poppy seed dressing ingredients to a small bowl and mix until well blended.
- To the bowl of pasta, add the roasted sweet potatoes, Brussels sprouts, dried cranberries, and cashews. Toss with the poppy seed dressing until evenly coated. Crumble in the feta cheese and gently stir again until combined. Cover and refrigerate for at least 30 minutes.
- Stir before serving, adding more dressing if needed.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 64g | Protein: 11g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 331mg | Potassium: 413mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9738IU | Vitamin C: 9mg | Calcium: 120mg | Iron: 3mg