Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Looking for a dish that embodies the vibrant flavors of autumn? The Fall Harvest Pasta Salad is your go-to recipe! This delightful salad combines savory roasted butternut squash and Brussels sprouts with the sweetness of cranberries, creating a perfect balance of taste and nutrition. Ready in just 45 minutes, it’s not only quick to prepare but also versatile enough for weeknight dinners or festive gatherings. Packed with wholesome ingredients, this pasta salad promises to become a favorite among family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 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 (or plant-based 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 butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, chopped pecans, and feta cheese.
- Drizzle balsamic vinegar over the salad and toss gently to mix.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg