Roasted Vegetable Fall Pasta Salad with Creamy Balsamic Dressing
This Fall Roasted Vegetable Pasta Salad is loaded with cozy fall favorites! From roasted sweet potatoes and cauliflower to Honeycrisp apples, dried cranberries, and pumpkin seeds, you'll be enjoying every bite of this delicious autumn salad that's been tossed in a creamy maple balsamic vinaigrette. With tender gluten-free pasta and a mix of fresh arugula and spinach, it’s the perfect balance of hearty, sweet, savory and tart. Meal prep this salad for yourself or bring it to your next work potluck and you'll be sure to become the office favorite!
Servings 6 servings
Calories 336kcal
Equipment
- stove, oven
Ingredients
Salad Ingredients
- 1 head cauliflower cut into florets
- 1 medium sweet potato cubed
- ½ tsp fine sea salt and black pepper
- 12 oz bowtie pasta gluten free if desired, cooked
- ¼ red onion finely chopped
- 1 honey crisp apple chopped
- ¼ cup dried, unsweetened cranberries
- 3 oz baby arugula or spinach
- ¼ cup pumpkin seeds
Creamy Balsamic Dressing Ingredients
- ¼ cup plain, unsweetened dairy-free yogurt
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ½ tsp garlic powder
- ¼ tsp salt and black pepper
Instructions
- Preheat oven to 425 convection bake.
- Spread cauliflower and sweet potatoes on a parchment lined baking sheet and sprinkle with salt and pepper, and drizzle with a small amount of olive oil if desired. Toss to coat and bake for 25-30 minutes until golden.
- Add all ingredients for dressing to a jar and use a fork to whisk to combine.
- Assemble salad by placing spinach and/or arugula in a bowl and topping with all ingredients. Drizzle with dressing right before serving and toss to combine.
Nutrition
Serving: 1serving | Calories: 336kcal | Carbohydrates: 65g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 185mg | Potassium: 691mg | Fiber: 7g | Sugar: 12g | Vitamin A: 5777IU | Vitamin C: 51mg | Calcium: 101mg | Iron: 3mg
