Introduction

This Harvest Pasta Salad is a vibrant mix of roasted autumn vegetables, tangy cranberries, and crunchy pecans. It’s a perfect dish to celebrate the flavors of the season, whether as a side or a light main course.

A white bowl filled with a colorful pasta salad featuring light golden spiral rotini pasta as the base layer. Mixed in are bright green halved Brussels sprouts and chunky cubes of soft orange butternut squash scattered evenly throughout. On top, large shiny pecan halves and dark red dried cranberries add texture and color contrast. Crumbled white goat cheese is sprinkled generously over everything, adding a creamy and crumbly look. The dish is well mixed but each ingredient remains clearly visible. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1/4 cup olive oil
2 tbsp balsamic vinegar
Salt and pepper to taste

Instructions

Step 1: Cook the pasta according to package instructions. Drain and set aside.
Step 2: Preheat the oven to 400°F (200°C).
Step 3: Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Step 4: Roast the vegetables for 20-25 minutes until tender and slightly caramelized.
Step 5: In a large bowl, combine the cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
Step 6: Drizzle with balsamic vinegar and toss everything gently to combine.
Step 7: Serve chilled or at room temperature for best flavor.

Tips & Variations

Use dried cranberries if fresh are unavailable; soak them briefly in warm water to soften.
Swap pecans for walnuts or almonds to change the nutty flavor and texture.
Add a handful of fresh herbs like parsley or sage for an extra layer of freshness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If it seems dry after chilling, add a little extra olive oil or balsamic vinegar before serving. This salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with three layers: the bottom layer is light yellow spiral pasta, mixed with orange chunks of roasted squash; the middle layer shows bright green halved Brussels sprouts with a roasted texture; the top layer is sprinkled with white crumbled cheese, dark red dried cranberries, and whole glossy brown pecans, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or farfalle works well in this salad as it holds the dressing and ingredients nicely.

Is it possible to make this salad vegan?

Absolutely! Simply omit the feta cheese or replace it with a plant-based cheese alternative to make this salad vegan-friendly.

Harvest Pasta Salad with Butternut Squash, Brussels Sprouts, Cranberries, and Feta Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

Harvest Pasta Salad is a vibrant and hearty dish that combines roasted butternut squash and Brussels sprouts with sweet cranberries, crunchy pecans, and tangy feta cheese, all tossed with pasta and a balsamic vinaigrette. Perfect for a seasonal lunch or a potluck addition, this salad offers a delightful balance of flavors and textures that celebrate the flavors of fall.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta

12 oz pasta

Roasted Vegetables

1 cup butternut squash, diced
1 cup Brussels sprouts, halved
1/4 cup olive oil
Salt and pepper to taste

Salad Add-ins

1 cup cranberries
1/2 cup pecans, chopped
1/2 cup feta cheese, crumbled
2 tbsp balsamic vinegar

Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside to cool.
Preheat Oven: Heat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Prepare Vegetables: In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
Roast Vegetables: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized. Remove from oven and allow to cool.
Combine Salad Ingredients: In a large serving bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta cheese.
Add Dressing and Toss: Drizzle the balsamic vinegar over the salad and gently toss everything together to combine all flavors evenly.
Serve: You can serve this salad chilled or at room temperature, making it a versatile dish for any occasion.

Notes

For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
You can use fresh or dried cranberries; if using dried, consider soaking them briefly in warm water to soften.
To make ahead, store the salad dressing separately and toss just before serving to keep ingredients fresh.
This salad pairs well with grilled chicken or fish for a complete meal.

Keywords: harvest pasta salad, roasted vegetable pasta salad, fall salad, butternut squash salad, Brussels sprouts salad, vegetarian pasta salad