Fall Harvest Pasta Salad
If you’re in search of a dish that embodies the warmth and flavors of autumn, look no further than this Fall Harvest Pasta Salad. Bursting with delicious seasonal ingredients like roasted butternut squash, Brussels sprouts, and sweet cranberries, this salad is both hearty and colorful. Perfect for busy weeknights or family gatherings, it takes just 45 minutes to prepare and can be made ahead of time for easy meal prep. Whether served chilled or at room temperature, this pasta salad will leave you craving more!
- 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 (whole grain or gluten-free)
- 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 the diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes or until tender and slightly caramelized.
- In a large bowl, combine the cooked pasta with roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Drizzle with balsamic vinegar and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 8g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg