Description
This Fall Harvest Pasta Salad combines tender roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and tangy feta cheese. Tossed in a simple balsamic and olive oil dressing, it’s a perfect seasonal dish that’s hearty, flavorful, and ideal for chilling ahead of time to meld the autumn flavors.
Ingredients
Scale
Vegetables & Fruits
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
Pasta & Nuts
- 12 oz pasta
- 1/2 cup pecans, chopped
Cheese
- 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 the 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 coat evenly.
- Roast Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Remove from the oven and allow to cool completely.
- Cook Pasta: Boil a large pot of generously salted water. Cook the 12 oz of pasta according to package instructions until al dente. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- 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, fully cooled roasted butternut squash and Brussels sprouts, 1 cup cranberries, and 1/2 cup chopped pecans. Mix gently to distribute ingredients evenly.
- Dress & Finish: Pour the prepared balsamic dressing generously over the pasta and vegetable mixture. Toss gently until all ingredients are coated evenly. Finally, fold in 1/2 cup crumbled feta cheese carefully to maintain texture.
- Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours, preferably longer, to allow the flavors to meld beautifully. Before serving, stir gently again and adjust salt and pepper if needed. Serve chilled or at room temperature.
Notes
- Roasting the vegetables adds a natural sweetness and depth of flavor that enhances the salad.
- Cooling the pasta and roasted vegetables before mixing helps keep the salad fresh and prevents sogginess.
- Feel free to substitute pecans with walnuts or almonds for a different nutty flavor.
- Make the salad a day ahead to allow flavors to marry even better.
- This salad is versatile and can be served as a main dish or a side for fall gatherings or potlucks.
