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Fall Harvest Pasta Salad

Delicious Fall Harvest Pasta Salad for Cozy Gatherings

This Fall Harvest Pasta Salad is a vibrant medley of roasted butternut squash, Brussels sprouts, and cranberries, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: PASTA
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta Choose your favorite shape; whole wheat pasta adds extra fiber!
For the Roasted Vegetables
  • 1 cup butternut squash, diced This sweet squash adds a creamy texture when roasted.
  • 1 cup Brussels sprouts, halved Their nutty flavor pairs beautifully with the butternut squash.
For the Salad Mix
  • 1 cup cranberries Dried cranberries provide a sweet-tart pop that's irresistible.
  • 1/2 cup pecans, chopped Nuts add a satisfying crunch and healthy fats.
  • 1/2 cup feta cheese, crumbled Creamy feta brings a salty tanginess to the mix.
For the Dressing
  • 1/4 cup olive oil Use high-quality extra virgin olive oil for the best flavor.
  • 2 tbsp balsamic vinegar This adds a tangy sweetness that complements the other ingredients beautifully.
  • Salt to taste
  • Pepper to taste

Equipment

  • oven
  • Baking Sheet
  • Large Bowl
  • Pot

Method
 

Preparation Steps
  1. Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain it well and set aside to cool slightly.
  2. Preheat the Oven: While your pasta is cooking, preheat your oven to 400°F (200°C) so it’s ready for roasting the vegetables.
  3. Prepare the Vegetables: Toss the diced butternut squash and halved Brussels sprouts in olive oil, seasoning them with salt and pepper. Spread the toss-lined vegetables onto a baking sheet for even roasting.
  4. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes, or until they are tender and golden brown.
  5. Mix the Salad: In a large bowl, combine the cooked pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese. Gently fold everything together to ensure an even distribution.
  6. Add the Dressing: Drizzle balsamic vinegar over the salad and toss everything together again, allowing the ingredients to soak up the flavorful dressing.
  7. Serve and Enjoy: This salad can be served chilled or at room temperature, making it a versatile dish for any occasion.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 10mgSodium: 200mgPotassium: 400mgFiber: 8gSugar: 6gVitamin A: 1500IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Optional: Garnish with fresh herbs like parsley or thyme for an extra burst of flavor. Exact quantities are listed in the recipe card above.

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