Description
Embrace the flavors of fall with our refreshing Fall Harvest Pasta Salad, a vibrant dish perfect for any occasion. This delightful salad features roasted butternut squash, Brussels sprouts, sweet cranberries, and creamy feta cheese, creating a medley of textures and tastes that celebrate seasonal produce. Whether you’re hosting a dinner party or enjoying a healthy lunch, this easy-to-make salad is sure to impress.
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
- Fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside to cool.
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts in olive oil, season with salt and pepper, and roast on a baking sheet for 20-25 minutes until tender.
- In a large mixing bowl, combine cooked pasta with roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss gently until well combined.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 8g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg