Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful dish that perfectly captures the essence of autumn with its vibrant flavors and textures. This salad features a medley of seasonal ingredients, including sweet butternut squash, tangy cranberries, and crunchy pecans, all tossed with pasta for a satisfying meal. It’s not only nutritious but also incredibly versatile, making it suitable for cozy family dinners or festive gatherings. Plus, it’s easy to prepare and can be enjoyed chilled or at room temperature, making it an ideal choice for meal prep or potlucks. With just the right balance of sweetness and savory notes, each bite will leave you craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6 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 in a large pot. Drain and set aside.
- Preheat your oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper in a bowl. Spread them on a baking sheet and roast for 20-25 minutes until tender.
- In a large mixing bowl, combine the cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss until well mixed.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg