Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant and wholesome dish that captures the flavors of autumn in every bite. With roasted butternut squash, Brussels sprouts, sweet cranberries, and crunchy pecans, this pasta salad is not only delicious but also visually appealing. Perfect for cozy family dinners or festive gatherings, it can easily be prepared in under an hour, making it a go-to recipe for busy weeknights. This dish is versatile enough to be served as a main course or a delightful side, ensuring it will please both kids and adults alike. Elevate your seasonal dining experience with this nutrient-packed and flavorful salad that celebrates the best of fall produce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup diced butternut squash
- 1 cup halved Brussels sprouts
- 1 cup cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese (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. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg