Fall Harvest Pasta Salad
If you’re searching for a dish that embodies the essence of autumn, look no further than this Fall Harvest Pasta Salad. With its vibrant colors and delightful flavors, this salad showcases seasonal ingredients like roasted butternut squash and Brussels sprouts, balanced perfectly with sweet cranberries and crunchy pecans. Whether you’re preparing a wholesome weeknight dinner or looking to impress at a family gathering, this easy-to-make pasta salad is not only delicious but also make-ahead friendly. Enjoy it served warm, chilled, or as a festive side dish during fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 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, crumbled (or avocado for dairy-free)
- 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 oven to 400°F (200°C) and roast butternut squash and Brussels sprouts tossed in olive oil, salt, and pepper for about 25 minutes until caramelized.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese. Drizzle with balsamic vinegar and mix gently.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 9g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg