Description
Embrace the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Featuring roasted butternut squash, Brussels sprouts, and a medley of textures, it’s perfect for potlucks or cozy dinners at home. Tossed in a zesty balsamic dressing and accented with dried cranberries and feta, each bite is a symphony of sweet and savory. This dish not only pleases the palate but also offers a stunning presentation that captures the essence of fall.
Ingredients
Scale
- 8 oz fusilli pasta
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, cook the fusilli pasta in salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, dried cranberries, toasted walnuts, and crumbled feta.
- Drizzle balsamic vinegar over the mixture and toss gently until well combined. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 9g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg