Description

This Vegan Fall Pasta Salad features a hearty combination of seasonal vegetables like Brussels sprouts and sweet potatoes, all tossed in a creamy poppy seed dressing for a delightful autumn dish.

Ingredients

Scale

1 Cup Brussels sprouts
halved or quartered
1 Leek
sliced
1 Cup Sweet potatoes
chopped(about 1 small one)
1 Cup Mushrooms
halved or quartered
4 Cloves Garlic
chopped
2 Tablespoons Olive oil
1 Teaspoon Salt
16 oz. Pasta
Vegan Creamy Poppy Seed Dressing
1/4 Cup Vegan Mayo
3 Tablespoons Olive oil
2 Tablespoons Apple cider vinegar
2 Tablespoons Agave
1 Teaspoon Dijon mustard
1 Tablespoon Poppy seeds
1/2 Teaspoon Salt
1/2 Teaspoon Onion powder

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine Brussels sprouts, leek, sweet potatoes, mushrooms, garlic, olive oil, and salt. Toss to coat.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
While the vegetables are roasting, cook the pasta according to package instructions. Drain and set aside.
In a small bowl, whisk together the ingredients for the Vegan Creamy Poppy Seed Dressing: vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder.
In a large mixing bowl, combine the roasted vegetables and cooked pasta. Add the dressing and toss to combine.
Serve warm or chilled and enjoy your Vegan Fall Pasta Salad!

Notes

Feel free to switch out the vegetables based on your preference or what’s in season. This salad can be served warm or cold, making it versatile for any occasion.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad, Side Dish, Main Course
Method: Roasting, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 440 kcal
Sugar: 7 g
Sodium: 560 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 59 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: Vegan Fall Pasta Salad, Vegan Recipes, Autumn Salad, Pasta Salad, Healthy Recipes