Description
This Fall Harvest Pasta Salad combines roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and tangy feta cheese, all tossed in a simple balsamic vinaigrette. Perfect for a vibrant, hearty, and flavorful autumn dish that can be served chilled or at room temperature.
Ingredients
Scale
Salad Ingredients
- 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 in the oven for 25-35 minutes, stirring halfway through to ensure even cooking, until they are tender and caramelized. Remove from the oven and let them 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 immediately rinse with cold water to halt the cooking process. Allow the pasta 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, the roasted and cooled butternut squash and Brussels sprouts, 1 cup cranberries, and 1/2 cup chopped pecans.
- Dress & Finish: Pour the prepared dressing generously over the pasta and roasted vegetable mixture. Toss gently until all ingredients are evenly coated. Then, gently fold in 1/2 cup of crumbled feta cheese to complete the salad.
- Chill & Serve: Cover the salad and refrigerate for at least 1-2 hours, ideally longer, to allow the flavors to meld beautifully. Before serving, stir the salad well and adjust seasonings if needed. Serve chilled or at room temperature for the best experience.
Notes
- Make sure the roasted vegetables are completely cooled before mixing with the pasta to prevent the feta from melting.
- Use fresh cranberries or dried cranberries according to your preference; dried will add more sweetness.
- For nuttier flavor, toast pecans lightly before adding.
- This salad can be made a day ahead for better flavor development.
- Gluten-free pasta can be used to make this dish gluten-free.
