5 from 10 votes
Fall Harvest Pasta Salad
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
You will want this Fall Harvest Pasta salad to be a staple in your home this upcoming season. It’s a great recipe to meal prep for the week ahead or serve at your next gathering.
Course: Salad
Cuisine: Canadian
Keyword: fall harvest pasta salad
Servings: 4
Author: Becka Crowe | Going Grainless
  • 1/2 butternut squash, cubed
  • 12-15 brussel sprouts, sliced
  • 1 large beet, cubed
  • 1/2 head head cauliflower, chopped
  • 8 ounces Chickapea Pasta, penne
  • 2 tbsp pumpkin seeds
  • 2 tbsp cranberries
  • 1/2 apple, cubed
  • 3 tbsp oil
  • 3 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • pinch of paprika
  1. Preheat oven to 400F. Line a lightly greased baking sheet with tin foil or parchment paper.
  2. On the pan place butternut squash, Brussels sprouts, beets and cauliflower. Put in the oven and allow the vegetables to roast for 30-35 minutes. Flip them every every 10 minutes and remove ones that are cooking faster ie. brussels sprouts won’t take as long as beets.

  3. While the vegetables are roasting, bring a pot of water to boil on the stove top. Add in Chickpea Pasta and cook as directed on the box.

  4. Once the pasta and vegetables are fully cooked combine all the salad ingredients in a large bowl.

  5. Add in dressing ingredients to the bowl and toss until fully mixed.
  6. Serve right away warm and place in the fridge for at least 1 hour to enjoy chilled!