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Fall Harvest Pasta Salad

Fall Harvest Pasta Salad: Savor Autumn’s Best Flavors

Enjoy the comforting taste of autumn with this Fall Harvest Pasta Salad featuring roasted butternut squash, Brussels sprouts, and cranberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Any pasta type, including gluten-free options.
For the Roasted Vegetables
  • 1 cup Butternut Squash Diced; substitute with sweet potatoes or pumpkin if desired.
  • 1 cup Brussels Sprouts Halved; consider roasted zucchini or bell peppers as alternatives.
For the Mix-Ins
  • 1/2 cup Cranberries Dried; try unsweetened varieties for a healthier choice.
  • 1/2 cup Pecans Chopped; walnuts or almonds can be a substitute.
  • 1/4 cup Feta Cheese Crumble; use dairy-free cheese for a vegan option.
For the Dressing
  • 2 tbsp Balsamic Vinegar Offers acidity and depth; apple cider vinegar or lemon juice are good substitutes.
  • Olive Oil For roasting; any vegetable oil can be used.

Equipment

  • large pot
  • baking sheet
  • mixing bowl
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Fall Harvest Pasta Salad
  1. Cook Pasta: Bring a large pot of salted water to a boil and add 12 oz of pasta. Cook for 8-10 minutes until al dente. Drain and rinse under cold water.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) for roasting the vegetables.
  3. Roast Veggies: Toss 1 cup diced butternut squash and 1 cup halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes.
  4. Combine Ingredients: In a large bowl, mix cooked pasta, roasted vegetables, 1/2 cup cranberries, 1/2 cup pecans, and 1/4 cup feta cheese.
  5. Dress Salad: Drizzle 2 tbsp balsamic vinegar over the salad and toss gently.
  6. Serve: Let the salad sit for a bit or chill in the fridge before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 1.5mg

Notes

Maintain pasta texture by cooking al dente. Customize with other vegetables or proteins for variation.

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