Description
Fall Harvest Pasta Salad is a vibrant and nutritious dish that perfectly captures the essence of autumn. Featuring a delightful combination of roasted butternut squash, Brussels sprouts, sweet cranberries, and creamy feta cheese, this salad is both visually appealing and packed with flavor. Whether you’re hosting a family gathering, preparing for a potluck, or simply looking for a comforting meal, this versatile salad can be served chilled or at room temperature. With its quick preparation time of just 45 minutes, you’ll find it fits seamlessly into your busy schedule. Plus, it’s an excellent option for meal prep, ensuring you have delicious and healthy meals ready to go throughout the week.
Ingredients
- 12 oz pasta (penne or rotini)
- 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 until al dente. Drain and let cool.
- Preheat the oven to 400°F (200°C).
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper in a mixing bowl. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine cooled pasta with roasted vegetables, cranberries, pecans, and feta cheese. Drizzle with balsamic vinegar and toss gently.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 10g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg