This nourishing fall pasta salad features roasted vegetables like brussels sprouts, butternut squash, and bell pepper, combined with chickpea or lentil pasta and a spicy cashew dressing for a vibrant meal that's gluten-free and vegan.
1: Preheat oven to 425°F. On a large baking sheet, toss brussels sprouts, butternut squash, bell pepper, and red onion with avocado oil, salt, pepper, garlic powder, smoked paprika, and italian seasoning. Season well for lots of flavor, adding cayenne for spice.
2: Roast vegetables for 20 minutes, then add kale and roast for another 10 minutes. Remove from oven to cool.
3: Toss roasted veggies with chickpea pasta, then stir in spicy cashew dressing. Enjoy at room temperature or warm.
