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–+ servings
Fall Harvest Pasta Salad

Delicious Fall Harvest Pasta Salad to Celebrate Autumn Flavors

A delightful Fall Harvest Pasta Salad with roasted butternut squash, Brussels sprouts, cranberries, and feta, celebrating autumn flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Whole wheat adds extra fiber.
For the Vegetables
  • 1 cup Butternut Squash, diced Roasting enhances flavors.
  • 1 cup Brussels Sprouts, halved Can be swapped with other roasted veggies.
For the Flavor Boosters
  • 1/2 cup Cranberries, dried Pomegranate seeds can replace.
  • 1/2 cup Pecans, chopped Walnuts or almonds are substitutes.
  • 1/4 cup Feta Cheese, crumbled A dairy-free cheese can be used.
For the Dressing
  • 2 tbsp Balsamic Vinegar Adjust to taste or replace with apple cider vinegar.

Equipment

  • large pot
  • baking sheet
  • mixing bowl
  • colander

Method
 

Cooking Instructions
  1. Cook the Pasta: Boil salted water and cook pasta for 8-10 minutes, then drain and rinse.
  2. Preheat the Oven: Set the oven to 400°F (200°C) for roasting the vegetables.
  3. Prepare the Vegetables: In a bowl, combine diced butternut squash and halved Brussels sprouts, drizzle with olive oil and season.
  4. Roast the Vegetables: Spread on a baking sheet and roast for 20-25 minutes until tender and golden.
  5. Combine Ingredients: In a bowl, mix cooked pasta, roasted vegetables, cranberries, pecans, and feta; toss gently.
  6. Dress the Salad: Drizzle balsamic vinegar over the mixture and toss again softly.
  7. Serve or Chill: Serve immediately or chill in the fridge for a few hours.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 6gSugar: 7gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the dressing separate until serving for best texture.

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