Description
A vibrant Fall Harvest Pasta Salad that celebrates autumn’s bounty, combining creamy pasta with crunchy pecans, tender roasted butternut squash and Brussels sprouts, tart cranberries, and a simple balsamic vinaigrette.
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 to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C). On a lined baking sheet, toss diced butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized. Remove from oven and let cool completely.
- Cook pasta according to package directions until al dente. Drain thoroughly, rinse lightly with cold water to cool, then toss with a small amount of olive oil to prevent sticking. Set aside to cool completely.
- While pasta and vegetables cool, toast pecans in a dry skillet over medium-low heat for 3-5 minutes until fragrant, then chop. Crumble the feta cheese.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper until well combined. Taste and adjust seasonings as needed.
- In a large mixing bowl, combine the cooled pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped toasted pecans, and crumbled feta cheese. Pour the vinaigrette over the ingredients and toss gently until everything is evenly coated.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes (ideally 1-2 hours) to allow the flavors to meld. Stir well before serving. Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time for convenience.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, autumn salad, pasta salad recipe, healthy salad