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Vegan Fall Pasta Salad – Fall pasta salad with brussels sprouts AND sweet potatoes. This is our go-to for fall gatherings, Thanksgiving, holidays, and meal prep. It's an easy vegan side dish that everyone LOVES. #vegan #thanksgiving #healthy #sidedish

Vegan Fall Pasta Salad with Brussels Sprouts and Sweet Potatoes

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  • Author: The Fitchen
  • Total Time: 40 minutes
  • Yield: Serves 6 to 8 as a side 1x


  • 3 cups brussels sprouts, halve
  • 3 cups sweet potato, cubed
  • 2 cups pasta (I used cavatappi, but penne, farfalle, or rotini work well)
  • cooking spray (olive oil or avocado oil works best)
  • 1/4 cup almonds, slivered or chopped (walnuts or pecans work too!)
  • 1 cup arugula
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon paprika


  • 3 Tablespoons olive oil
  • 1 Tablespoon shallot, minced
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes


  1. Preheat the oven to 375º and line two baking sheets with parchment paper. Spread brussels sprouts on one baking sheet and sweet potatoes on the other. Spray with olive oil and sprinkle with seasonings – salt, pepper, Italian herbs, and paprika. Stir to coat evenly.
  2. Bake for 25-30 minutes, removing halfway to flip/stir the veggies.
  3. While the veggies are in the oven, you can boil your pasta and make the dressing! Cook pasta, then drain and rinse in cool water. Allow it to drain completely, then set it aside for later.
  4. In a small mason jar, combine olive oil, balsamic vinegar, shallot, sea salt, black pepper, and red pepper flakes. Shake until well combined.
  5. Once the veggies are done cooking, remove from the oven and allow to cool.
  6. In a large bowl, combine pasta, brussels sprouts, sweet potatoes, arugula, and almonds. Pour dressing over top and stir until everything is evenly coated.
  7. Serve and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side