Fall Pasta Salad

One of our favorite recipes around here is the Winter Salad. It has all the winter flavors and is versatile enough for meal prep or taking to a holiday meal. Naturally, making a bigger and better Fall Pasta Salad only makes sense. So, here we are with all the fall flavors in a fantastic pasta salad form.

I highly recommend setting aside the half hour it takes to make this recipe as is. That means dicing up a butternut squash. I promise it’s not hard. Just cut off both ends. Cut in half lengthwise. Then, peel off the skin with a vegetable peeler. Finally, dice into small chunks. I promise it’s not as intimidating as it sounds. Then, grab your fresh Brussels sprouts, trim off the ends, and cut them in half lengthwise. The rest of this recipe is a breeze. You can also buy frozen Brussels sprouts and butternut squash if that feels too much. Just steam them and roast them for a little less time.

You can also get creative with the protein. I’m a fan of putting 4 – 5 pounds of chicken in the crockpot for 3 – 5 hours and then shredding it. This can be used for bowls, burritos, soups, tacos, or this recipe. Another great option would be to use ground turkey or bison. Just cook it and add it to the salad.

The dressing really brings this all together. And, dare I say this is my fall meal prep recipe on repeat. Again. And again. And, again!

Fall Pasta Salad

Servings 8 (2 cups)

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Ingredients

  

Salad Ingredients

• 3 cups butternut squash, diced
• 1 pound brussel sprouts, cut in half
• 2 tbsp avocado oil
• salt
• 14 oz pasta
• 3 cups kale, sliced thin
• 12 oz chicken, cooked & shredded
• 3/4 cup dried tart cherries
• 1/3 cup pecorino romano cheese, grated
• 1/4 cup pepitas

Dressing Ingredients

• 1/2 cup apple cider vinegar
• 1/4 cup avocado oil
• 2 tbsp dijon mustard
• 2 tbsp maple syrup
• 1/4 cup shallots, diced
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/8 tsp pepper

Instructions

 

• Preheat oven to 425 degrees F. Grab a large baking sheet with sides.
• Peel, remove seeds, and dice your butternut squash. Cut the ends off each Brussels sprout, then slice in half lengthwise. Place on the baking sheet. Drizzle avocado oil. Sprinkle with salt. Mix with your hands or a large spoon. Arrange evenly on the baking sheet. Bake for 25 - 30 minutes or until brown and soft.
• Boil water and cook pasta according to directions.
• Devein the kale. Gather the kale leaves into a bunch. Slice very thinly across the kale to make thin strips. Place kale in a large bowl.
• Once the pasta is cooked, drain the pasta and dump the warm pasta onto the kale in the bowl. This will help wilt the kale.
• Add the cooked, shredded chicken to the bowl with the pasta and kale.
• Once the butternut squash and Brussels sprouts are cooked to your liking, add them to the bowl as well. Add the tart cherries, pepitas, and pecorino romano cheese.
• Combine all the dressing ingredients into a mason jar. Securely screw on the lid and shake well.
• Pour the dressing over the salad. Toss together with two large spoons.

Notes

Nutrition Facts: 

1 serving: 500 kcal | 18 g fat | 60 g carb | 10 g fiber | 25 pro 

Substitutions:

Fresh butternut squash: you can swap a bag of frozen cubed butternut squash to save time cutting up a fresh one. 

Fresh Brussels sprouts: you can use frozen, if you want but they don't taste nearly as good.

Pasta: I used the Barilla Protein+ pasta for added protein and a little more fiber without too much fiber. You can use whatever pasta you prefer, gluten free, lentil, whole wheat, etc. 

Shredded chicken: feel free to use whatever protein you want. If you are into ground turkey or ground bison, that would be a great addition. Or, use leftover grilled chicken, turkey, or pork tenderloin. 

Dressing: if you cannot find shallots, you can also use garlic and/or red onions. 

How-to-Use:

Athletes: This is a great option for meal prep for busy weeks. It's also a great way to fit more veggies in your life. I highly recommend eating 3 - 4 cups of this pasta salad vs the 2 cup portion recommended in the recipe when we need more carbs and protein. 

Healthy Eating: This recipe was made for a solid balance of carbs, protein and fat. One serving of this recipe should be an incredibly satisfying meal. 

Kids: I hope your kids enjoy this recipe as is. If you aren't sure, or your kids are like mine, they didn't love the dressing so pull out some pasta salad sans dressing if needed. As always, involve the kids in prep and they are more likely to try the final product.