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–+ servings
Fall Harvest Pasta Salad

Fall Harvest Pasta Salad with Roasted Veggies and Cranberries

This Fall Harvest Pasta Salad combines roasted veggies and cranberries to create a vibrant autumn dish that is both healthy and delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 12 oz pasta Whole wheat is a great option for extra fiber.
  • 1 cup butternut squash Diced; sweet potatoes can be used as a substitute.
  • 1 cup Brussels sprouts Halved; zucchini or bell peppers are alternatives.
  • ½ cup cranberries Dried; fresh or frozen may also be used.
  • ½ cup pecans Chopped; walnuts or pumpkin seeds can be substituted.
  • ¼ cup feta cheese Crumpled; omit or substitute with dairy-free cheese if desired.
  • 2 tbsp olive oil Or use avocado oil for roasting the veggies.
  • balsamic vinegar Drizzle for dressing; apple cider vinegar can be an alternative.
For the Roasting
  • salt To taste
  • pepper To taste

Equipment

  • large pot
  • baking sheet
  • Mixing Bowl
  • colander
  • wooden spoon or spatula

Method
 

Preparation Steps
  1. Boil salted water in a large pot. Add pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water.
  2. Preheat the oven to 400°F (200°C) for roasting.
  3. Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper in a bowl. Spread evenly on a baking sheet.
  4. Roast veggies in preheated oven for 20–25 minutes, tossing halfway through until golden-brown.
  5. In a mixing bowl, combine cooked pasta, roasted butternut squash, Brussels sprouts, cranberries, pecans, and feta. Mix gently.
  6. Drizzle with balsamic vinegar and toss gently to coat.
  7. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 150mgPotassium: 450mgFiber: 6gSugar: 8gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This salad is customizable; substitute ingredients as desired and can be enjoyed both warm or cold.

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