Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Embrace the flavors of autumn with this vibrant Fall Harvest Pasta Salad, a dish that perfectly captures the season’s essence. Combining roasted butternut squash, halved Brussels sprouts, and a medley of colorful ingredients, this hearty salad is both nourishing and satisfying. Ideal for quick weeknight dinners or festive gatherings, its easy preparation and make-ahead convenience make it a go-to recipe you’ll crave time and again. With each bite, enjoy the delightful crunch of pecans and the tang of balsamic dressing that elevates this dish to new heights.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- 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 until al dente. Drain and set aside.
- Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until tender.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, chopped pecans, and feta cheese.
- Drizzle balsamic vinegar over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg