Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It is a delightful way to savor the flavors of autumn. This vibrant pasta salad combines roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and crumbled feta for an explosion of taste and texture. Ideal for busy weeknights or festive gatherings, it’s not only delicious but also nutritious, making it an excellent choice for meal prep. With its colorful ingredients and hearty base, this salad will keep you coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions; drain well.
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper; roast on a baking sheet until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta.
- Drizzle with balsamic vinegar; gently toss to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg