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–+ servings
Fall Harvest Pasta Salad

Vibrant Fall Harvest Pasta Salad to Brighten Your Autumn

A delicious Fall Harvest Pasta Salad featuring roasted butternut squash, Brussels sprouts, and cranberries for a taste of autumn.
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Prep Time 15 minutes
Cook Time 30 minutes
Let it sit 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta substitute with whole wheat or gluten-free pasta if desired
For the Roasted Vegetables
  • 1 cup Butternut Squash, diced can swap for pumpkin or sweet potatoes
  • 1 cup Brussels Sprouts, halved alternative options include roasted zucchini or bell peppers
For the Salad Mix
  • 0.5 cup Cranberries dried cherries or raisins can be used instead
  • 0.5 cup Pecans, chopped walnuts or almonds can serve as good substitutes
  • 0.25 cup Feta Cheese, crumbled omit for a vegan version or replace with a vegan cheese alternative
For the Dressing
  • 2 tbsp Balsamic Vinegar a mixture of lemon juice and olive oil can be a lighter alternative
  • Olive Oil, Salt, and Pepper essential seasonings for roasting and mixing

Equipment

  • large pot
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by boiling a large pot of salted water. Add 12 ounces of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta, and rinse it under cold water to stop the cooking process.
  2. Preheat your oven to 400°F (200°C). Toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes.
  3. In a large mixing bowl, combine the cooled pasta with the roasted vegetables, ½ cup of cranberries, and ½ cup of chopped pecans. Gently fold these ingredients together.
  4. Sprinkle ¼ cup of crumbled feta cheese over the salad mixture. Drizzle 2 tablespoons of balsamic vinegar across the top and toss gently.
  5. Serve chilled or at room temperature, letting it sit for at least 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 250mgPotassium: 400mgFiber: 6gSugar: 7gVitamin A: 120IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Best enjoyed fresh.

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