Description
Indulge in the flavors of fall with our Fall Harvest Pasta Salad, a vibrant dish that beautifully combines seasonal ingredients to create a delightful meal. This refreshing pasta salad features roasted butternut squash and Brussels sprouts, complemented by sweet cranberries and crunchy pecans. Perfect for potlucks, family gatherings, or as a comforting weeknight dinner, it’s easy to prepare and packed with nutrients. Whether served chilled or at room temperature, this salad is sure to impress and satisfy your cravings for autumn.
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 (or dairy-free alternative)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. 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 and caramelized.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss gently until mixed.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg