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