Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful autumn dish that combines roasted vegetables, tangy cranberries, and creamy feta cheese for a vibrant and satisfying meal. Perfect for potlucks, family gatherings, or cozy weeknight dinners, this salad brings the flavors of fall to your table. With its easy preparation and versatility, you can enjoy it as a light lunch or at room temperature as a hearty main dish. Packed with nutrients from fresh ingredients, this salad supports your healthy eating goals while satisfying your taste buds all season long.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 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, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 395
- Sugar: 10g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 15mg