Fall Harvest Pasta Salad Recipe
This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with tart cranberries, crunchy pecans, and creamy feta cheese, all tossed with a tangy balsamic vinaigrette. Perfectly suited for autumn gatherings or as a vibrant, nutrient-packed meal that can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
Mix-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
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside to cool.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare and roast vegetables: In a bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until tender and caramelized.
- Combine salad ingredients: In a large mixing bowl, add the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
- Dress the salad: Drizzle the balsamic vinegar over the mixture and toss everything gently to combine all the flavors well.
- Serve: The pasta salad can be enjoyed chilled or at room temperature, making it a versatile dish for fall meals and gatherings.
Notes
- For a nuttier flavor, toast the pecans lightly before adding to the salad.
- You can substitute feta cheese with goat cheese or omit cheese for a dairy-free option.
- This salad keeps well in the refrigerator for up to 3 days.
- Add fresh herbs like parsley or thyme for additional freshness.
- Make sure to let the roasted vegetables cool slightly to avoid wilting the cranberries and feta.
Keywords: pasta salad, fall recipe, roasted vegetables, butternut squash salad, Brussels sprouts, autumn salad, easy pasta salad
Find it online: https://platedbyemma.com/fall-harvest-pasta-salad-recipe/
