Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant, seasonal dish that captures the essence of autumn in every bite. This colorful salad features roasted butternut squash and Brussels sprouts, complemented by tangy cranberries and creamy feta cheese, making it not only delicious but visually appealing as well. With its delightful mix of flavors and textures, this pasta salad is perfect for gatherings, potlucks, or a cozy dinner at home. Quick to prepare in just 45 minutes, its a versatile dish that can be served as a main or side. Plus, it’s nutrient-rich and make-ahead friendly, making it an ideal choice for busy weeknights or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- 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
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Preheat the oven to 400F (200C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper; spread evenly on a baking sheet.
- Roast vegetables for about 20-25 minutes until tender and caramelized.
- In the mixing bowl with pasta, add roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and gently toss all ingredients together.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg