Description
Fall Harvest Pasta Salad is a vibrant and delicious dish that perfectly captures the flavors of autumn. Featuring roasted butternut squash, Brussels sprouts, sweet cranberries, and creamy feta cheese, this salad is not only visually appealing but also packed with nutrients. Ideal for gatherings, weeknight dinners, or meal prep, it’s a versatile dish that can be served chilled or at room temperature. With its easy preparation and delightful taste, this pasta salad is sure to become a seasonal favorite everyone will crave.
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 the pasta according to package instructions until al dente. Drain and set aside in a large mixing bowl.
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In the large bowl with cooked pasta, combine roasted vegetables, cranberries, pecans, and feta cheese. Drizzle with balsamic vinegar.
- Gently toss all ingredients together until well mixed and coated with dressing.
- Serve your Fall Harvest Pasta Salad chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 8g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg