Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful celebration of autumn flavors that combines roasted butternut squash, Brussels sprouts, and tangy cranberries with pasta and feta cheese. This vibrant dish not only looks stunning on your dinner table but also packs a nutritious punch, making it an ideal option for potlucks, family gatherings, or cozy evenings at home. With its sweet and savory profile, this salad is sure to become a seasonal favorite that everyone will crave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- 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 the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg