Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It
Embrace the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Filled with roasted butternut squash, Brussels sprouts, and tangy cranberries, this dish beautifully captures the essence of the season. Perfect for family gatherings or a cozy weeknight dinner, it’s easy to prepare and even better as leftovers. The combination of textures—from creamy feta to crunchy pecans—creates a delightful eating experience that everyone will love. Plus, this salad is adaptable for meal prep, making it a must-try for any home cook seeking comfort in their cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- 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 (or plant-based alternative)
- 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 set aside.
- Preheat your oven to 400°F (200°C).
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender.
- In a large bowl, combine cooked pasta with roasted veggies, cranberries, chopped pecans, and feta cheese.
- Drizzle balsamic vinegar over the mixture and toss gently to combine.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 10g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg