Description
This hearty vegan fall pasta salad features roasted butternut squash, Brussels sprouts, kale, cranberries, and pecans tossed with a creamy, dairy-free poppy seed dressing. It’s comforting, vibrant, and perfect for cozy dinners, potlucks, or meal prep.
Ingredients
- 12 oz short pasta (fusilli, penne, or rotini; use gluten-free if needed)
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, trimmed and halved
- 1 small red onion, sliced thin
- 2 cups kale, chopped (or use baby spinach)
- 1/2 cup dried cranberries, unsweetened if possible
- 1/2 cup pecans, roughly chopped (or use walnuts or pumpkin seeds for nut-free)
- 2 tbsp olive oil, divided (for roasting and dressing)
- Salt & pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
- 1/2 cup raw cashews, soaked in hot water for 15 minutes (sub sunflower seeds for nut-free)
- 1/2 cup unsweetened plant milk (almond or oat recommended)
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp maple syrup
- 2 tsp poppy seeds
- 1/4 tsp salt (for dressing)
- 1/8 tsp black pepper (for dressing)
Instructions
- Preheat oven to 400°F (200°C). Peel and cube butternut squash, halve Brussels sprouts, and thinly slice red onion. Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Roast vegetables for 25-30 minutes, stirring halfway, until golden and caramelized. Cover loosely with foil if needed to prevent burning.
- While veggies roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions (about 8-10 minutes) until al dente. Drain and rinse under cool water. Set aside in a large mixing bowl.
- Drain soaked cashews and add to blender. Pour in plant milk, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Blend until completely smooth (about 1-2 minutes). If too thick, add extra plant milk 1 tbsp at a time. Stir in poppy seeds by hand.
- Place chopped kale in a bowl, drizzle with 1 tsp olive oil and a pinch of salt. Massage with hands for 30 seconds until softened and vibrant green.
- Add roasted veggies, massaged kale, cranberries, and pecans to cooled pasta. Pour over creamy poppy seed dressing and toss gently until coated. Taste and adjust salt and pepper as needed.
- Serve immediately slightly warm, or chill for 1 hour if preferred cold. Flavors deepen as it sits.
Notes
Roast veggies at high heat for caramelization. Massage kale for tenderness. Soak cashews thoroughly for smooth dressing. Start with half the dressing and add more as needed. Salad can be served warm or cold and keeps well in the fridge for up to 4 days. For nut-free, use sunflower seeds and pumpkin seeds. Add chickpeas or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 350
- Sugar: 10
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 54
- Fiber: 6
- Protein: 10
Keywords: vegan pasta salad, fall salad, creamy poppy seed dressing, roasted vegetables, plant-based, dairy-free, gluten-free option, meal prep, potluck, comfort food