Fall Harvest Pasta Salad
If you’re seeking a comforting dish that embodies the flavors of fall, look no further than this Fall Harvest Pasta Salad. Bursting with vibrant seasonal ingredients like roasted butternut squash and Brussels sprouts, this salad is as delicious as it is nutritious. Perfect for any occasion—whether it’s a family gathering or a quick weeknight meal—this versatile pasta salad can be served warm or cold. Packed with texture and flavor, it features crunchy pecans and sweet cranberries, topped off with a tangy balsamic dressing that ties everything together beautifully. Enjoy a bowl of this hearty dish that will have everyone asking for more!
- 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, crumbled (or dairy-free alternative)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Preheat your 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 20-25 minutes until tender.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and gently toss to combine.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg