Fall Pasta Salad

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5 from 2 reviews


  • 16 ounces brussels sprouts, halved
  • 1 large delicata squash, halved, deseeded, and sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 12 ounces brown rice fusilli pasta or lentil fusilli pasta
  • 3 tablespoons olive oil
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raw pumpkin seeds
  • 1 tablespoon coconut sugar
  • pinch of cinnamon
  • pinch of cayenne pepper
  • 1/2 cup pomegranate seeds
  • 1/2 cup pecan halves
  • handful of fresh parsley, roughly chopped


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss brussels sprouts and delicata squash slices in 3 tablespoons of olive then sprinkle with garlic powder and salt. Place on baking sheet then put in the oven to bake for 20-25 minutes, tossing halfway through.
  2. While the veggies roast, cook pasta according to the directions on the packaging. Once al dente, drain then rinse with cold water. To keep the pasta from sticking together, keep the pasta submerged in cold water until it’s time to mix the pasta together.
  3. In a small nonstick pan, add 3 tablespoons of olive oil, thyme, rosemary, salt, and pepper. Bring to a low boil over medium heat using a spatula to move around in the pan to keep the fresh herbs from burning. After about 5 minutes, remove from heat and pour into a large mixing bowl to cool.
  4. To the same pan over medium-low heat, add pumpkin seeds, coconut sugar, cinnamon, and cayenne pepper. Toast the pumpkin seeds for 5-8 minutes, until golden brown and fragrant.
  5. Add the pasta, roasted veggies, pumpkin seeds, pomegranate seeds, pecans, and fresh parsley to the mixing bowl then toss to combined. Taste to see if the pasta needs any extra salt and/or pepper. I always like to top mine off with some chunky salt before I serve it up!