Description
Indulge in the essence of autumn with our Vegan Fall Pasta Salad featuring Poppy Seed Dressing, Sweet Potatoes, and Cranberries. This vibrant dish marries the sweetness of roasted sweet potatoes and the crunch of Brussels sprouts with the tart zing of cranberries, creating a colorful and flavorful celebration perfect for any gathering. Quick to prepare and packed with nutritious ingredients like walnuts and vegan feta cheese, this salad makes a satisfying main course or an impressive side dish.
Ingredients
Scale
- 3 medium sweet potatoes
- 1 cup Brussels sprouts
- 14 ounces multi-colored pasta
- ½ cup walnuts
- 1 cup dried cranberries
- 4 ounces vegan feta cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
- ¼ cup vegan mayo
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons agave syrup
- 1 teaspoon Dijon mustard
- 1 Tablespoon poppy seeds
- ½ teaspoon onion powder
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube sweet potatoes; halve Brussels sprouts.
- On a baking sheet, toss vegetables with olive oil, salt, and pepper; roast for 25–30 minutes until tender.
- Cook pasta according to package instructions; drain and cool.
- In a small bowl, whisk together dressing ingredients: vegan mayo, olive oil, apple cider vinegar, agave syrup, Dijon mustard, poppy seeds, salt, and onion powder.
- In a large mixing bowl, combine cooled pasta with roasted vegetables, cranberries, chopped walnuts, and crumbled vegan feta.
- Toss with dressing; chill for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg