Print

Fall Harvest Pasta Salad Recipe

Print Recipe

★★★★★

4.8 from 708 reviews

This Fall Harvest Pasta Salad is a delightful blend of roasted butternut squash and Brussels sprouts, sweet cranberries, crunchy pecans, and creamy feta cheese tossed with pasta and a tangy balsamic vinaigrette. Perfect for a seasonal side dish or a light lunch, it combines warm roasted flavors with fresh textures, highlighting the best produce of the autumn season.

Ingredients

Scale

For the Pasta and Vegetables

  • 12 oz pasta
  • 1 cup butternut squash, diced
  • 1 cup Brussels sprouts, halved
  • 1/4 cup olive oil
  • Salt and pepper to taste

For the Salad Add-ins

  • 1 cup cranberries (fresh or dried)
  • 1/2 cup pecans, chopped
  • 1/2 cup feta cheese, crumbled

Dressing

  • 2 tbsp balsamic vinegar

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and set aside to cool.
  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 ensuring they are well coated.
  4. Roast Vegetables: Spread the seasoned vegetables evenly on a baking sheet. Roast in the preheated oven for 20 to 25 minutes or until they become tender and slightly caramelized, stirring halfway through for even cooking.
  5. Combine Salad Ingredients: In a large bowl, mix together the cooked pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
  6. Add Dressing: Drizzle the balsamic vinegar over the salad and toss gently to combine all flavors evenly.
  7. Serve: The pasta salad can be enjoyed chilled or at room temperature, making it versatile for various serving preferences.

Notes

  • You can substitute pecans with walnuts or almonds for a different nutty flavor.
  • Dried cranberries work well if fresh ones are not available.
  • Make sure to cool the pasta before mixing to avoid wilting the feta and nuts.
  • This salad can be prepared a few hours ahead and refrigerated to let flavors meld.
  • For a vegan option, omit the feta cheese or use a plant-based cheese alternative.

Keywords: Fall Harvest Pasta Salad, roasted butternut squash, Brussels sprouts salad, autumn pasta salad, cranberry pasta salad, vegetarian fall recipe

Find it online: https://victoriablair.com/fall-harvest-pasta-salad-recipe/