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–+ servings
Fall Harvest Pasta Salad

Fall Harvest Pasta Salad: Taste the Magic of Autumn Flavors

This vibrant Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts, perfect for any gathering or cozy dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces pasta Use your favorite type, whole wheat or gluten-free options work well.
For the Roasted Veggies
  • 1 medium butternut squash Adds natural sweetness; substitutes: sweet potatoes.
  • 1 pound Brussels sprouts Slight bitterness balances dish; substitutes: zucchini or kale.
For the Salad Mix
  • 1 cup cranberries Provides a tart punch; substitutes: dried cherries or raisins.
  • 1 cup pecans Adds a delightful crunch; substitutes: walnuts or almonds.
  • 1 cup feta cheese Brings creamy saltiness; substitutes: vegan cheese.
For Dressing
  • 3 tablespoons olive oil Essential for roasting and dressing; substitutes: canola oil.
  • 2 tablespoons balsamic vinegar Offers a tangy zing; substitutes: apple cider vinegar or lemon juice.

Equipment

  • Pot
  • baking sheet
  • mixing bowl
  • colander

Method
 

Cooking Instructions
  1. Boil salted water and cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper. Roast for 20-25 minutes.
  3. In a large bowl, combine cooled pasta, roasted veggies, cranberries, pecans, and feta. Mix well.
  4. Drizzle balsamic vinegar over the salad and toss gently to combine. Allow to rest for a few minutes.
  5. Serve chilled or at room temperature. For better flavor, chill for a couple of hours before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 300mgPotassium: 600mgFiber: 7gSugar: 10gVitamin A: 12000IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

For best results, let salad chill for at least an hour before serving for flavors to meld. Store in an airtight container for up to 3 days.

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