Fall Harvest Pasta Salad
Indulge in the flavors of autumn with this delightful Fall Harvest Pasta Salad. Featuring tender roasted butternut squash, crisp Brussels sprouts, and sweet cranberries, this salad is a celebration of seasonal produce that’s both vibrant and nourishing. Whether served warm or cold, it’s perfect for busy weeknights or festive gatherings. With a medley of textures and flavors, this dish is designed to please both kids and adults alike. Easy to prepare, make-ahead friendly, and adaptable to your personal taste preferences, you’ll find yourself craving this comforting pasta salad all season long.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- 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 (or plant-based alternative)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and let cool.
- Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
- In a large bowl, combine cooled pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle balsamic vinegar over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 8g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg