Fall Harvest Pasta Salad
If you’re searching for a vibrant and satisfying dish that embodies the flavors of autumn, this Fall Harvest Pasta Salad is the perfect choice. Packed with seasonal ingredients like roasted butternut squash, Brussels sprouts, and cranberries, this salad is not only a feast for the eyes but also a wholesome addition to your table. In just 15 minutes of prep time, you can create a delightful meal that’s ideal for family gatherings or a quick weeknight dinner. Each bite is bursting with flavor and texture, making it an instant favorite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 6 servings 1x
- 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 (optional)
- 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 diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, chopped pecans, and optional feta cheese.
- Drizzle balsamic vinegar over the mixture and toss gently to coat.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg