Description
This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with tangy cranberries, crunchy pecans, and creamy feta cheese, all tossed in a balsamic vinaigrette. A perfect seasonal dish that is vibrant, flavorful, and great for autumn gatherings or meal prep.
Ingredients
Scale
Salad
- 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
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Prepare & Season Vegetables: Preheat your 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 them for 25 to 35 minutes, stirring halfway through, until they become tender and caramelized. Remove from the oven and allow to cool completely.
- Cook Pasta: Bring a large pot of generously salted water to a boil. Cook 12 oz of pasta according to package instructions until al dente. Drain the pasta and rinse immediately under cold water to halt cooking; allow it to cool completely.
- Prepare Dressing: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons balsamic vinegar, salt, and pepper until the dressing is well combined and emulsified.
- Assemble Salad: In a very large mixing bowl, combine the cooled pasta with the cooled roasted butternut squash and Brussels sprouts, then add 1 cup cranberries and 1/2 cup chopped pecans.
- Dress & Finish: Pour the prepared dressing generously over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated. Gently fold in 1/2 cup crumbled feta cheese to finish the salad.
- Chill & Serve: Cover the salad and refrigerate for at least 1 to 2 hours, ideally longer, to allow the flavors to meld together. Before serving, stir well and adjust seasoning if necessary. Serve chilled or at room temperature for best flavor.
Notes
- Using cold water to rinse pasta stops the cooking process and keeps the pasta from becoming mushy.
- Roasting the vegetables enhances their sweetness and adds a depth of flavor to the salad.
- This salad can be prepared a day ahead; flavors improve with time.
- Substitute cranberries with dried cherries or raisins if desired.
- For a nut-free version, omit pecans or replace with pumpkin seeds.
- Serve as a main dish for a light lunch or as a side for fall-inspired dinners.
