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Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It Recipe

Fall Harvest Pasta Salad: 7 Reasons You'll Crave It Recipe
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★★★★★

5 from 15 reviews

This Fall Harvest Pasta Salad is a perfect blend of seasonal flavors with roasted butternut squash, Brussels sprouts, tart cranberries, crunchy pecans, and creamy feta cheese. Tossed in a simple balsamic vinaigrette, this salad offers a delightful mix of textures and tastes—ideal for autumn meals or entertaining guests. It can be served chilled or at room temperature, making it versatile and easy to prepare ahead.

Ingredients

Scale

Salad Ingredients

  • 12 oz pasta (such as penne or fusilli)
  • 1 cup butternut squash, diced
  • 1 cup Brussels sprouts, halved
  • 1 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup feta cheese, crumbled

Dressing and Seasoning

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Boil the pasta according to package instructions until al dente. Drain well and set aside to cool slightly.
  2. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
  3. Prepare Vegetables: In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper to evenly coat.
  4. Roast Vegetables: Spread the coated vegetables on a baking sheet in a single layer. Roast in the oven for 20-25 minutes or until they are tender and slightly caramelized.
  5. Combine Salad Ingredients: In a large bowl, mix the cooked pasta, roasted butternut squash and Brussels sprouts, dried cranberries, chopped pecans, and crumbled feta cheese.
  6. Add Dressing: Drizzle the balsamic vinegar over the salad and toss gently to combine all ingredients thoroughly.
  7. Serve: The pasta salad can be enjoyed chilled or at room temperature, making it perfect for any occasion.

Notes

  • Use whole wheat or gluten free pasta if preferred to cater to dietary needs.
  • For added protein, consider tossing in some grilled chicken or chickpeas.
  • Roast vegetables on parchment paper for easy cleanup.
  • The salad stores well covered in the refrigerator for up to 3 days.
  • Adjust seasoning with extra salt and pepper if needed before serving.

Nutrition

Keywords: fall pasta salad, roasted butternut squash salad, autumn salad, Brussels sprouts salad, cranberry pasta salad, healthy fall recipes

Find it online: https://foodbylina.com/fall-harvest-pasta-salad-7-reasons-youll-crave-it-recipe/