This fall pasta salad is ready in 15 minutes, is vegan, and gluten free. Packed with veggies, this is a great healthy dinner or a side dish to bring to get togethers! This would be so good to bring for thanksgiving or friendsgiving because you serve it cold. Aka very easy to travel with!
What You Need For This Recipe:
Chickpea pasta
Brussels sprouts
Pecans
Cranberries
Salt and pepper
Apple cider vinegar
Maple syrup
Garlic powder
Dijon mustard
Olive oil
Other Healthy Recipes:
15 Minute Sweet Potato Black Bean Burgers
Here is an easy recipe you will love! These 15 Minute Sweet Potato Black Bean Burgers are a vegan, gluten free dinner that is so quick. Add your favorite burger toppings and this will be your new favorite dinner!
This healthy 15 minute vegan tomato soup is the easy fall recipe you need! It pairs perfectly with a grilled cheese or some crackers. In my opinion, every bowl of tomato soup needs a grilled cheese to dip into it. I love easy meals and this one is so simple plus it’s packed with veggies. It reheats well if you are looking for a healthy meal prep lunch or dinner!
This vegan and gluten free caramel apple crisp will make your house smell amazing. It’s a simple dessert perfect for fall. I love baking goods that make your whole home smell all cinnamony and feel cozy. I love cinnamon apples so much for this reason. These are topped with an easy crumble and then drizzled with caramel sauce.
Soup season is the best season. There’s nothing more comforting than a warm bowl of soup at 5pm because after the time change next week, my dinner schedule will be all messed up haha. Once it’s dark out, my brain enters dinnertime mode. When the weather starts getting like this, dark and cold outside, my body craves soup 24/7. Which means I eat oatmeal for breakfast and soup for dinner basically. This healthy taco soup hits the spot for both Eli and me because anything that slightly involves tacos is a win!
Fall Pasta Salad
Fall Pasta Salad. Healthy, vegan, gluten free
Ingredients
- 1 16 ounce package of chickpea pasta
- 1 pound shredded Brussels sprouts
- 1 cup chopped raw pecans
- 1 cup cranberries
- Salt and pepper to taste
Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tsp garlic powder
- 2 tablespoons Dijon mustard
- 1/3 cup olive oil
Method
- Cook the pasta according to package instructions
- Heat a skillet over medium heat, add a little oil, add the Brussels sprouts.
- Sauté for about 5-7 minutes then remove for them to cool.
- Whisk all of the dressing ingredients together in a small bowl
- When the pasta is done, rinse under cool water to cool it down.
- Add to a large bowl
- Then add the pecans, cranberries, Brussels sprouts, and dressing.
- Mix together and serve!
- If you aren’t vegan, add some feta cheese too!
