Fall Harvest Pasta Salad
Celebrate autumn with our Fall Harvest Pasta Salad, a vibrant dish bursting with seasonal flavors. This easy-to-make salad showcases the delightful combination of roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and creamy feta cheese, all tossed in a zesty balsamic dressing. Perfect as a main course or a side dish for gatherings, this salad is not only delicious but also packed with nutrients. It’s an ideal choice for meal prep, ensuring you can enjoy the taste of fall throughout the week. Whether you’re hosting a festive dinner or simply craving a cozy meal at home, this pasta salad will leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- 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
- 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 your oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large mixing bowl, combine cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss until mixed well.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 7g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg