Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful celebration of autumn flavors that will warm your heart and satisfy your taste buds. This vibrant dish combines roasted butternut squash, Brussels sprouts, and tart cranberries, creating a symphony of taste and texture. Whether you’re preparing it for a cozy family dinner or a festive gathering with friends, this salad offers versatility and ease. Perfect for meal prep, it can be made ahead of time and tastes even better the next day. Enjoy a bowlful of seasonal goodness that’s not just delicious but also visually stunning!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled or dairy-free alternative
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes until tender.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Drizzle with balsamic vinegar and gently toss to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg