Fall Pasta Salad with Kabocha Squash and Brussel Sprouts
Serves 610 mins prep25 mins cook
Bowtie pasta, arugula, roasted kabocha squash and brussel sprouts, pecans, cranberries tossed with balsamic dijon dressing! A great salad for the fall/winter season or Thanksgiving celebrations with your friends and family!
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What you need
Instructions
0 Preheat oven to 425F. Prepare baking sheet with liner and add kabocha squash and brussel sprouts to toss with olive oil, sea salt and pepper. Bake for 25 minutes until golden and crisp! 1 Meanwhile, cook pasta according to package instructions, then drain. 2 In a large bowl, add arugula, kabocha squash and brussel sprouts, pasta, cranberries and crushed pecans. Mix dressing ingredients together and pour over to toss!View original recipe