Description
This Fall Harvest Pasta Salad is a cozy, colorful mix of roasted butternut squash, Brussels sprouts, cranberries, pecans, and creamy feta tossed in a tangy balsamic dressing. It’s a quick and easy dish bursting with autumn flavors—perfect for holidays, potlucks, or weeknight dinners!
Ingredients
12 oz pasta (any shape you love!)
1 cup butternut squash, diced into bite-sized pieces
1 cup Brussels sprouts, halved
1 cup cranberries (dried or fresh)
1/2 cup pecans, chopped
1/2 cup feta cheese, crumbled
1/4 cup olive oil (extra virgin)
2 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
Roast the Vegetables: Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway through, until tender and caramelized.
Mix It All Together: In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and crumbled feta.
Dress and Serve: Drizzle with balsamic vinegar and gently toss to combine. Serve immediately or chill for 1–2 hours to let the flavors meld.
Notes
Make ahead: This pasta salad tastes even better after chilling for a few hours.
Add-ins: Try adding roasted sweet potatoes, kale, or a sprinkle of pumpkin seeds for extra crunch.
Serving suggestion: Delicious as a side or a light main dish—especially paired with roasted chicken or turkey!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Roasted, Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390 kcal
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 15 mg