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Fall Harvest Pasta Salad

Fall Harvest Pasta Salad: Cozy Comfort for Autumn Evenings

A delightful Fall Harvest Pasta Salad packed with roasted butternut squash, Brussels sprouts, and cranberries, perfect for autumn gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Use whole wheat or gluten-free for a healthier twist.
For the Vegetables
  • 1 cup Butternut Squash (diced) Adds sweetness, substitute with sweet potatoes if desired.
  • 1 cup Brussels Sprouts (halved) Offers slight bitterness; can be swapped for zucchini or kale.
For the Salad Mix
  • 1/2 cup Dried Cranberries Provides a sweet-tangy punch; use raisins or chopped apples as alternatives.
  • 1/2 cup Pecans (chopped) Adds crunch; substitute with walnuts or almonds.
  • 1/4 cup Feta Cheese (crumbled) Omit or use dairy-free cheese for a vegan option.
For the Dressing
  • 2 tbsp Balsamic Vinegar Red wine vinegar is a good substitute.
  • Olive Oil Essential for roasting vegetables.
  • Salt Essential for roasting vegetables.
  • Pepper Essential for roasting vegetables.

Equipment

  • Large Pot
  • Colander
  • Large Baking Sheet
  • Mixing Bowl
  • Serving Spoon

Method
 

Step-by-Step Instructions
  1. Cook the pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and cool.
  2. Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper, and roast for 20-25 minutes.
  3. In a large bowl, combine the cooled pasta with roasted vegetables, cranberries, pecans, and feta. Mix together.
  4. Drizzle balsamic vinegar over the salad and toss to coat evenly.
  5. Serve immediately or chill for a few hours before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 350mgFiber: 6gSugar: 5gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 3 days. Can be frozen for up to 1 month, noting that texture may change after thawing.

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