Fall Harvest Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- Preparation Instructions:
Instructions
- Preheat your oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-35 minutes until tender.
- While veggies roast, toast pecans in a dry skillet until fragrant.
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil and balsamic vinegar with salt and pepper for dressing.
- In a large bowl, combine cooled pasta, roasted vegetables, cranberries, toasted pecans, and feta cheese if using. Drizzle with dressing and toss gently.
- Chill the salad in the refrigerator for at least 1-2 hours before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 290
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Find it online: https://simplefoodplan.com/fall-harvest-pasta-salad-recipe-2/