Vegan Fall Pasta Salad

A vegan fall pasta salad with roasted Brussels sprouts, butternut squash, cranberries, and pecans mixed with a maple-balsamic dressing tastes just like fall. It's a hearty and tasty dish that's great for fall parties.

Ingredients:

• 8 oz fusilli pasta
• 1 cup Brussels sprouts, thinly sliced
• 1 cup butternut squash, diced
• 1 cup cranberries
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

Following the directions on the package, cook the pasta, drain it, and set it aside to cool

Get the oven ready by heating it up to 400F 200C

Melt the maple syrup and add it to the butternut squash and Brussels sprouts

Season with salt and pepper

On a baking sheet, spread it out evenly

For 20 to 25 minutes, roast the vegetables until they are soft and slightly caramelized

Allow to cool

Put cooked pasta, roasted vegetables, cranberries, and pecans in a large bowl

Salt and olive oil should be mixed together in a small bowl using a whisk

Add the dressing to the pasta salad and mix it all together

Before serving, sprinkle with fresh parsley