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Fall Pasta Salad

Vegan Fall Pasta Salad

Course Salad, Side Dish
Cuisine Vegan
Keyword Fall
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 medium sweet potato
  • 2 cups brussel sprouts
  • 3 cloves garlic
  • 1 tsp salt
  • 16 oz pasta
  • 1 granny smith apple
  • 1/2 cup pecans crushed
  • 1/2 cup dried cranberries

Dressing

  • 3 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 tbsp agave syrup
  • 1/2 tsp poppy seeds
  • 1/8 tsp onion powder
  • 1/8 tsp paprika

Instructions

  1. Preheat oven to 400°.

  2. Cube sweet potato into bite sized pieces, half brussel sprouts & mince garlic.

  3. On a cookie sheet drizzle olive oil on sweet potato, brussel sprouts & garlic. Sprinkle with salt and use hands to coat veggies with oil.

  4. Bake for 20 - 25 minutes turning over veggies halfway through. 

  5. Prepare pasta according to package directions. Drain and let cool.

  6. Chop apple & crush pecans.

  7. In a small bowl whisk together the dressing ingredients.

  8. In a large bowl toss all ingredients with dressing.

  9. Optionally serve with extra pecans and poppyseed as garnish.

Recipe Notes

Pasta will absorb dressing so if planning on making ahead of time double the dressing and save half to use when serving

Store in airtight container in refrigerator for 3-5 days