Fall Harvest Pasta Salad: The Best Seasonal Twist for Your Table
A vibrant and flavorful Fall Harvest Pasta Salad that combines seasonal ingredients for a delicious side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces farfalle pasta
- 2 cups butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, walnuts, and feta cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Serve immediately or refrigerate for an hour to allow flavors to meld.
Notes
- This salad can be made a day in advance; just add the dressing right before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, seasonal pasta salad, autumn recipes