Go Back
–+ servings
Fall Harvest Pasta Salad

Fall Harvest Pasta Salad: Embrace Autumn’s Cozy Flavors

A vibrant Fall Harvest Pasta Salad that blends roasted butternut squash, Brussels sprouts, and tangy cranberries, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta Choose any shape you love; whole wheat is great for extra fiber.
For the Vegetables
  • 1 cup Butternut Squash Diced; roasting brings out its natural sweetness.
  • 1 cup Brussels Sprouts Halved for crunch; zucchini or bell peppers are great substitutes.
For the Fruit & Nuts
  • 1/2 cup Dried Cranberries Adds a sweet burst; fresh pomegranate seeds are a refreshing alternative.
  • 1/2 cup Chopped Pecans Their crunch complements the salad; almonds or walnuts also work.
For the Cheese
  • 1/4 cup Feta Cheese Crumble for creaminess; omit for a vegan version.
For the Dressing
  • 2 tablespoons Olive Oil Enhances all flavors; avocado oil is a wonderful alternative.
  • 2 tablespoons Balsamic Vinegar Brings acidity to balance flavors; lemon juice offers a lighter option.

Equipment

  • Pot
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil. Add 12 ounces of your favorite pasta, cooking until al dente, about 8-10 minutes.
  2. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes, turning them halfway through, until they are tender and caramelized.
  4. In a large mixing bowl, combine the cooled pasta, roasted butternut squash, and Brussels sprouts. Add 1/2 cup of dried cranberries, 1/2 cup of chopped pecans, and 1/4 cup of crumbled feta cheese.
  5. Drizzle 2 tablespoons of balsamic vinegar over the combined ingredients and toss the salad to coat everything evenly with the dressing.
  6. You can enjoy your Fall Harvest Pasta Salad right away or refrigerate it for at least 30 minutes to let the flavors meld together.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 250mgPotassium: 400mgFiber: 6gSugar: 12gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store in an airtight container for up to 3 days; add dressing just before serving to keep ingredients crisp.

Tried this recipe?

Let us know how it was!