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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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★★★★★

4.8 from 28 reviews

This Fall Harvest Pasta Salad is a vibrant and hearty dish that perfectly captures the essence of autumn. Featuring roasted butternut squash and Brussels sprouts, tart cranberries, crunchy pecans, and creamy feta cheese, tossed in a tangy balsamic vinaigrette, it’s a crave-worthy salad that’s great as a side or a light main course. Easy to prepare and packed with textures and flavors, it’s perfect for cozy fall gatherings or meal prep.

Ingredients

Scale

Salad Ingredients

  • 12 oz pasta (such as rotini or penne)
  • 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, to taste
  • Black pepper, to taste

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside to cool slightly.
  2. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  3. Toss Vegetables: In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season with salt and pepper. Toss to evenly coat all pieces.
  4. Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly caramelized, stirring halfway through for even cooking.
  5. Combine Ingredients: In a large mixing bowl, combine 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: Serve the salad chilled or at room temperature. It can be prepared ahead and stored in the fridge for a refreshing fall meal or side dish.

Notes

  • You can substitute pecans with walnuts or almonds for a different nutty flavor.
  • Use gluten-free pasta to make this recipe gluten-free.
  • For added sweetness, consider lightly toasting the pecans before adding them.
  • Leftovers keep well refrigerated for up to 3 days and taste great cold.
  • Feel free to add fresh herbs like parsley or thyme for extra aroma.

Nutrition

Keywords: fall pasta salad, roasted vegetable salad, autumn recipe, butternut squash salad, Brussels sprouts salad, pasta salad with cranberries, feta cheese salad, easy fall recipe

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