Description
This Vegan Fall Pasta Salad combines roasted Brussels sprouts, sweet potatoes, and mushrooms, tossed with a creamy poppy seed dressing for a delightful seasonal 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 your oven to 425°F (220°C).
- Toss the Brussels sprouts, leeks, sweet potatoes, mushrooms, and garlic with olive oil and salt, and spread them on a baking sheet.
- Roast the vegetables for about 20-25 minutes or until tender and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions until al dente, then drain and set aside.
- In a bowl, mix together the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder to create the dressing.
- In a large bowl, combine the roasted vegetables with the cooked pasta and dressing. Toss until everything is well coated.
- Serve immediately or chill in the refrigerator for an hour for the flavors to meld.
Notes
Feel free to customize the vegetables based on your preference or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 390 kcal
- Sugar: 8 g
- Sodium: 470 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Vegan Fall Pasta Salad, Pasta Salad, Vegan Recipe, Fall Recipe, Healthy Salad