Description
A vibrant and hearty Fall Harvest Pasta Salad featuring roasted butternut squash and Brussels sprouts, tangy cranberries, crunchy pecans, and creamy feta cheese. This colorful dish is tossed with a simple balsamic vinaigrette and perfect for a nutritious, seasonal meal served chilled or at room temperature.
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
Salad Add-ins
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing and Seasoning
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain thoroughly and set aside in a bowl to cool.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta with the roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Drizzle balsamic vinegar over the salad and toss gently to mix all ingredients until well combined and evenly coated.
- Serve: Garnish with fresh parsley and serve the salad chilled or at room temperature for a refreshing fall-inspired meal.
Notes
- You can substitute pecans with walnuts or almonds for a different nutty flavor.
- For a vegan version, omit feta cheese or replace it with a plant-based alternative.
- Make sure to cool the pasta completely before mixing to prevent the feta from melting.
- This salad can be made a day ahead and stored refrigerated to let flavors meld together.
