Description
Fall Harvest Pasta Salad is a vibrant and delicious dish that captures the essence of autumn with its blend of seasonal ingredients. Featuring roasted butternut squash, Brussels sprouts, tangy cranberries, and crunchy pecans, this salad is not only visually appealing but also packed with flavor and nutrition. Whether served as a main course or a side at your next gathering, it offers the perfect balance of freshness and heartiness. Plus, it’s easy to prepare and can be made ahead of time for stress-free entertaining. With each bite, you’ll savor the comforting tastes of fall.
Ingredients
Scale
- 12 oz pasta (your choice)
- 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 to cool.
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil; season with salt and pepper.
- Spread vegetables on a baking sheet and roast 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 gently until well mixed.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course/Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 350
- Sugar: 9g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg