Description
This Fall Harvest Pasta Salad is a vibrant and hearty dish combining roasted butternut squash and Brussels sprouts with sweet apples, dried cranberries, toasted pecans, and tangy feta cheese. Tossed in a honey-balsamic dressing, it offers a perfect balance of savory, sweet, and tangy flavors, making it ideal for autumn gatherings or as a satisfying side or main dish.
Ingredients
Scale
Salad Ingredients
- 8 ounces pasta (such as rotini or bowtie)
- 1 cup cubed butternut squash
- 1 cup Brussels sprouts, halved
- 1 large apple, diced
- 1/4 cup dried cranberries
- 1/2 cup pecans, toasted
- 3/4 cup crumbled feta cheese
Dressing Ingredients
- 2 tablespoons olive oil (divided)
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Cook Pasta: Boil the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking, then set aside to cool.
- Roast Vegetables: Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, toasted pecans, and crumbled feta cheese.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
- Toss Salad: Pour the dressing over the pasta mixture and toss thoroughly to ensure all ingredients are coated evenly.
- Chill and Serve: Refrigerate the pasta salad for at least 1 hour to allow the flavors to meld before serving.
Notes
- Use rotini or bowtie pasta for the best texture and visual appeal.
- To toast pecans, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until fragrant.
- Adjust honey and balsamic vinegar quantities to balance sweetness and acidity according to taste.
- This salad can be made a day ahead and keeps well refrigerated for up to 2 days.
- For a vegan option, omit feta cheese or substitute with a plant-based cheese alternative.
