Vegan Fall Pasta Salad with Brussels Sprouts and Sweet Potatoes





  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!

Keywords: pasta, pasta salad, fall, seasonal, brussels sprouts, sweet potato, arugula, side dish, holiday, thanksgiving, christmas, party