Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful celebration of autumn flavors, perfect for any gathering or cozy dinner at home. This vibrant dish combines tender roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and creamy feta cheese, creating a satisfying medley that your taste buds will adore. Easy to prepare and versatile enough to serve as a main course or side dish, this pasta salad showcases the best of seasonal ingredients. Whether you’re hosting a potluck or meal prepping for the week, this recipe is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 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 the pasta according to package instructions. Drain and set aside.
- Preheat oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender.
- In a mixing bowl, combine cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss gently to mix.
- Serve chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg