Fall Harvest Pasta Salad (Recipe for Printing)
A flavorful fall pasta salad with butternut squash, Brussels sprouts, cranberries, and feta—seasonal comfort in every bite. Ideal for autumn meals or Thanksgiving gatherings. Save & click.
# What You Need:
→ Salad Base
01 -
12 ounces dried pasta
02 -
1 cup butternut squash, diced
03 -
1 cup Brussels sprouts, halved
04 -
1 cup dried cranberries
05 -
1/2 cup pecans, chopped
06 -
1/2 cup feta cheese, crumbled
→ Dressing
07 -
1/4 cup olive oil
08 -
2 tablespoons balsamic vinegar
09 -
Salt, to taste
10 -
Black pepper, to taste
# How to Make It:
01 -
Set the oven to 400°F (200°C) and allow to fully preheat.
02 -
Toss diced butternut squash and halved Brussels sprouts with half the olive oil, salt, and black pepper until evenly coated.
03 -
Arrange the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes until golden and tender, stirring once halfway.
04 -
While vegetables roast, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cool water.
05 -
In a large mixing bowl, combine the cooked pasta, roasted vegetables, dried cranberries, chopped pecans, and crumbled feta cheese.
06 -
Drizzle the salad with balsamic vinegar and remaining olive oil. Toss until all ingredients are well coated. Adjust seasoning with additional salt and pepper if needed.
07 -
Serve the salad chilled or at room temperature.
# Extra Tips:
01 -
To further enhance flavor, use freshly cracked pepper and quality feta cheese.