Fall Harvest Pasta Salad Bowl

This fall harvest pasta salad brings together everything I love about autumn into one colorful bowl It is hearty enough for a main meal packed with sweet roasted veggies toasty nuts tart cranberries and creamy feta Whether you are looking for a crowd-pleasing holiday side or an easy work lunch this recipe has you covered

When I first made this for a neighborhood potluck it disappeared before I could even grab seconds Now my sister requests it for every family dinner and it is our unofficial start to fall

Gather Your Ingredients

• Pasta: brings structure and carries all the flavors Choose a short sturdy shape like rotini or penne that holds the dressing and extras well
• Butternut squash: for natural sweetness and velvety texture Pick a squash that feels heavy for its size with a firm matte skin
• Brussels sprouts: add an earthy note and roast up beautifully Select small to medium sprouts with tight leaves for best flavor
• Cranberries: bring a bright tart zing Use whole dried cranberries that are plump and soft not too shriveled
• Pecans: for rich crunch They toast up in the salad and if possible use fresh or store in the freezer for the best crispness
• Feta cheese: provides a creamy tang Use block feta and crumble it yourself for more flavor and fewer additives
• Olive oil: as the main fat for roasting and the dressing Go for extra-virgin for a lush flavor
• Balsamic vinegar: for sweetness and depth The aged type adds nuance to the whole salad
• Salt and pepper: highlight every component and bring the salad into balance

How to Make It

Prep the Vegetables:

Dice the butternut squash into half inch pieces and halve the Brussels sprouts Toss them with half the olive oil and a generous sprinkle of salt and pepper Spread the veggies evenly on a parchment lined baking sheet so they roast not steam

Roast the Vegetables:

Slide the tray into a 400 degree oven Roast for 20 to 25 minutes flipping the pieces halfway through Roast until caramelized edges appear and everything is fork tender

Cook the Pasta:

While the veggies roast bring a big pot of salted water to a boil Cook the pasta just to al dente according to the package directions Drain and rinse with cold water to stop the cooking Set aside to cool

Assemble the Salad:

In a large bowl combine the cooled pasta roasted veggies cranberries chopped pecans and crumbled feta Drizzle with the remaining olive oil and the balsamic vinegar Toss to coat every bite and season gently with salt and black pepper Taste and adjust as needed

Serve and Enjoy:

This salad shines either slightly chilled or at room temperature If making ahead wait to add feta and nuts until just before serving for maximum texture

My favorite ingredient here is butternut squash Roasting brings out all its mellow sweetness and I catch myself sneaking a bite before it ever reaches the salad bowl Last Thanksgiving my niece helped sprinkle the feta and it somehow became her signature holiday job

Flavor Boosters

Store the salad in an airtight container in the fridge for up to four days If you want to keep the pecans extra crunchy store them separately and add just before serving If leftovers seem a bit dry freshen with an extra splash of olive oil and a dash of vinegar

Serving Suggestions

Serve as a lunch on its own or next to grilled chicken roast turkey or ham It makes a gorgeous addition to any holiday buffet The color alone makes it feel like autumn even on a rainy day

Creative Twists

Swap butternut squash for sweet potato or acorn squash if you have them Use goat cheese in place of feta or walnuts instead of pecans Dried cherries or chopped dried apricots work if you are out of cranberries Gluten free pasta works beautifully here too

This pasta salad captures crisp fall flavor in every bite and keeps everyone going back for more It is sure to find a spot at your autumn table year after year

Common Questions About This Recipe

→ What pasta shape works best with this dish?

Short pasta like rotini, penne, or farfalle hold the roasted vegetables and other ingredients well, making each bite flavorful and textured.

→ How do I achieve tender roasted vegetables?

Dice butternut squash and halve Brussels sprouts for even roasting. Toss in olive oil, salt, and pepper, then bake at 400°F until golden and soft.

→ Can I substitute ingredients?

Yes, swap pecans for walnuts or almonds, and use goat cheese or Parmesan instead of feta. Dried cherries or raisins also work in place of cranberries.

→ Is this dish served hot or cold?

It's delicious both chilled and at room temperature, allowing flavors to meld while providing versatility for meal prep and potlucks.

→ How long does it keep in the fridge?

Store leftovers in an airtight container for up to three days. Stir before serving and add extra olive oil if needed to refresh flavors.