7 Secrets for Mouthwatering Perfection Recipe
This Fall Harvest Pasta Salad is a vibrant, seasonal dish combining roasted butternut squash and Brussels sprouts with tangy cranberries, crunchy pecans, and creamy feta cheese. Tossed with olive oil and balsamic vinegar, it offers a perfect balance of sweet, savory, and nutty flavors, ideal for a refreshing lunch or a festive side dish during autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 oz pasta
Vegetables & Fruits
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
Nuts & Cheese
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing & Seasoning
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta: Boil the pasta according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Prepare the oven and vegetables: Preheat your oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.
- Roast the vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, or until they are tender and lightly caramelized, stirring halfway through for even cooking.
- Combine salad ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Add dressing and toss: Drizzle the balsamic vinegar over the mixture and gently toss everything together to distribute the flavors and ingredients evenly.
- Serve: Chill the pasta salad in the refrigerator or serve it at room temperature as a refreshing side or main dish perfect for fall gatherings.
Notes
- Feel free to add your favorite seasonal vegetables like roasted carrots or sweet potatoes for extra flavor.
- This pasta salad can be prepared a day ahead to allow the flavors to meld together beautifully.
- Store any leftovers in an airtight container in the fridge for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, Autumn Pasta Salad, Roasted Vegetable Pasta, Seasonal Salad
