Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Fall Harvest Pasta Salad is the perfect dish to celebrate the flavors of autumn! With its colorful blend of roasted butternut squash, Brussels sprouts, and sweet cranberries, this salad is not only visually appealing but also packed with wholesome ingredients. In just 45 minutes, you can whip up a delightful meal that’s both light and hearty, making it ideal for busy weeknights or family gatherings. Whether served warm or chilled, this versatile pasta salad is sure to impress everyone at your table. Plus, it’s a fantastic option for meal prep—enjoy it fresh or let it sit overnight for enhanced flavors. Dive into this seasonal delight and discover why you’ll want to make it again and again!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- 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 (optional)
- 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 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 and golden.
- In a large bowl, combine cooked pasta with roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese if using.
- Drizzle with balsamic vinegar and toss gently to mix all ingredients well.
- Serve chilled or at room temperature as a side dish or light main course.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 5mg