Description
This Vegan Fall Pasta Salad is loaded with roasted Brussels sprouts, sweet potatoes, mushrooms, and leeks, all tossed with pasta and a creamy homemade vegan poppy seed dressing. It’s the perfect cozy side dish or light meal for fall gatherings.
Ingredients
- 1 cup Brussels sprouts, halved or quartered
- 1 leek, sliced
- 1 cup sweet potatoes, chopped
- 1 cup mushrooms, halved or quartered
- 4 cloves garlic, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 16 oz pasta
- For the Vegan Creamy Poppy Seed Dressing:
- 1/4 cup vegan mayonnaise
- 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).
- Arrange the Brussels sprouts, leek, sweet potatoes, mushrooms, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
- Roast for 20–25 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
- Meanwhile, cook the pasta according to the package directions. Drain and allow it to cool.
- Whisk together the vegan mayonnaise, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder until smooth.
- Let the roasted vegetables cool for a few minutes.
- Combine the cooked pasta and roasted vegetables in a large bowl. Pour the dressing over the top and toss until everything is evenly coated.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Feel free to substitute your favorite seasonal vegetables.
- Roasted apples and toasted pecans make delicious additions.
- Serve warm, at room temperature, or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Roast, Boil
- Cuisine: American