Fall Harvest Pasta Salad
Experience the vibrant flavors of autumn with this Fall Harvest Pasta Salad, a delightful dish that brings together wholesome seasonal ingredients. Bursting with the sweetness of roasted butternut squash, the crunch of Brussels sprouts, and the tangy pop of cranberries, this salad is not only visually stunning but also packed with nutrients. Perfect for busy weeknights or family gatherings, it’s a versatile recipe that can serve as a hearty main or a flavorful side. With just 15 minutes of prep time and easy-to-follow steps, you can enjoy this delicious meal throughout the week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 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 (or a dairy-free alternative)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Roast for about 25 minutes until tender and caramelized.
- In a large bowl, combine cooled pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle balsamic vinegar over the mixture and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg