Fall Pasta Salad

This Fall Pasta Salad has roasted butternut and brussels sprouts tossed with kale and chicken in an apple cider vinaigrette.

5 from 1 vote

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Course: Lunch, Main Course, Pasta, Salad

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 484kcal

Author: Lindsey Janeiro, RD

Preheat oven to 400°F. To a half sheet pan, add the brussels sprouts, butternut squash, onion, olive oil, thyme, and a pinch of salt and pepper. Roast for 25-30 minutes, or until vegetables are tender.
8 ounces butternut squash, 8 ounces brussels sprouts, 1 tablespoon extra virgin olive oil, 1/2 teaspoon dried thyme, salt + pepper, 1 red onion
While the vegetables are roasting, bring a large pot of salted water to a boil and then prepare pasta according to package directions. Drain when done.
8 ounces protein pasta
Meanwhile, add all dressing ingredients to a large bowl and whisk until combined. Adjust salt and pepper to taste. Set aside.
2 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1.5 tablespoons dijon mustard, 1 tablespoon maple syrup, 1 clove garlic, salt+pepper, 1/2 teaspoon dried thyme
Once the roasted vegetables are done and pasta is drained, add them to the bowl with the dressing. Also add the chopped chicken and kale. Toss to gently combine.
2 cups finely chopped kale, 2 cups cooked, chopped chicken breast