Description
This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with tangy cranberries, crunchy pecans, and creamy feta cheese in a delightful balsamic dressing. Perfect for autumn gatherings or as a vibrant side dish, this refreshing pasta salad balances sweet, savory, and nutty flavors with a satisfying texture.
Ingredients
Scale
Pasta
- 12 oz pasta
Roasted Vegetables
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
Add-ins
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare & Season Vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper to season evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Remove from oven and allow them to cool completely.
- Cook Pasta: Boil generously salted water and cook 12 oz pasta according to package instructions until al dente. Drain the pasta and immediately rinse with cold water to stop cooking and cool the pasta completely.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper until emulsified and well combined.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, cooled roasted butternut squash and Brussels sprouts, 1 cup cranberries, and 1/2 cup chopped pecans.
- Dress & Finish: Pour the prepared balsamic dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients evenly. Then carefully fold in 1/2 cup crumbled feta cheese.
- Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours, preferably longer, allowing the flavors to meld together. When ready to serve, stir the salad well, adjust seasoning if needed, and enjoy chilled or at room temperature.
Notes
- For best flavor, allow the salad to chill overnight so the dressing fully infuses the ingredients.
- You can substitute pecans with walnuts or almonds based on preference.
- Use fresh cranberries for tartness or dried cranberries for added sweetness according to taste.
- To make this salad vegan, omit feta cheese or use a vegan cheese alternative.
- The pasta can be any short variety such as penne, fusilli, or rotini for best texture and coating.
