Fall Harvest Pasta Salad Recipe
This Fall Harvest Pasta Salad is a vibrant dish celebrating the flavors of autumn with roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and tangy feta cheese tossed in a balsamic vinaigrette. Perfect as a refreshing side or a light main, it showcases a delightful mix of textures and seasonal ingredients that will keep you craving this wholesome and colorful salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Roasted Vegetables
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/4 cup olive oil
- Salt and pepper to taste
Salad Mix-ins
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 2 tbsp balsamic vinegar
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Drain well and set aside to cool.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Toss Vegetables: In a bowl, combine diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
- Roast Vegetables: Spread the coated vegetables evenly on a baking sheet. Roast in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing and Toss: Drizzle balsamic vinegar over the salad and toss all ingredients until everything is well combined and coated with the dressing.
- Serve: Chill the salad if preferred or serve at room temperature for a delicious fall-inspired pasta salad perfect for any occasion.
Notes
- You can substitute pecans with walnuts or almonds if preferred.
- For a nuttier flavor, toast the pecans lightly before adding them to the salad.
- Use gluten-free pasta to make this salad gluten-free.
- The salad can be prepared a day ahead to let flavors meld together beautifully.
- Adjust salt and pepper according to your taste preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: fall pasta salad, roasted vegetables, butternut squash salad, Brussels sprouts salad, autumn salad, pasta salad with cranberries, feta pasta salad
Find it online: https://recipeswithmia.com/fall-harvest-pasta-salad-recipe/
