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  • Writer's pictureJenn Clayton

Fall Harvest Pasta Salad

Updated: Oct 9, 2022

OMG this pasta salad is SO good and packed with veggies and protein! A must make!

The perfect sweet and savory combo! Add any veggies or protein you want for extra goodness!

Full recipe in video below


2 medium sweet potatoes, peeled and cut into 1/2-inch pieces

Salt and black pepper, to taste

1 package Fiber Gourmet pasta: to order-


3 cups broccoli, chopped (about 1-inch pieces)

1 cup dried less sugar cranberries

1/2 cup pine nuts, toasted

1/4 cup red onion, thinly sliced

1 1/2 cup poppy seed dressing- I used Hughes

4 ounces goat or feta cheese, crumbled

Begin by preheating your oven to 400 degrees F. Place the sweet potato pieces on a large baking sheet. Spray with nonstick cooking spray and season with salt and pepper, and then toss. Roast in the oven for 25-30 minutes, stirring occasionally. Remove from the oven and set aside to cool.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. You'll want the pasta to be al dente. Drain the pasta, allow it to cool, and place it in a large bowl.

To the bowl of pasta, add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions. Toss with the poppy seed dressing until evenly coated. Crumble in the goat cheese and gently stir again until combined. Cover and refrigerate for at least an hour.

Stir before serving, adding more dressing if needed.

12 Servings:

233 Calories

9g Fat

29g Carbs

11g Protein

Recipe inspiration from

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