Fall Sweet Potato Pasta Salad

Fall Sweet Potato Pasta Salad

SERVES 6-8 | FINISH IN 40 minutes

  • 1 pound Brussels sprouts, trimmed and sliced in half
  • 1 large sweet potato, cubed
  • ¼ cup extra virgin olive oil, divided
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 box Veggiecraft Sweet Potato Penne
  • 1 cup pecans
  • ½ cup dried cranberries
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • Fresh thyme for garnish
Products you'll need
  1. Preheat the oven to 400°F.
  2. Arrange the Brussels sprouts and sweet potatoes on a baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes until golden brown.
  3. Meanwhile, cook the Veggiecraft Sweet Potato Penne according to the package directions.
  4. In a small bowl whisk the remaining two tablespoons extra virgin olive oil, balsamic vinegar, maple syrup, salt, and cinnamon.
  5. In a large bowl toss the roasted Brussels sprouts and sweet potatoes, penne, pecans, cranberries, and balsamic dressing. Serve with a garnish of fresh thyme.

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