Description
Celebrate the vibrant flavors of autumn with this delightful Harvest Pasta Salad Recipe. Packed with roasted butternut squash, Brussels sprouts, and a zesty balsamic vinaigrette, this dish is a feast for both the eyes and the palate. Perfect for family gatherings, potluck dinners, or as a nutritious meal prep option, this salad combines sweet and savory elements to create an irresistible medley. With just 15 minutes of preparation time, you can whip up this wholesome and colorful dish that’s sure to impress your guests and nourish your body!
Ingredients
Scale
- 2 cups cooked penne or fusilli pasta
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese (or plant-based alternative)
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat your oven to 425°F (220°C). On a baking sheet, spread cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, season with salt and pepper, then roast for about 30 minutes until tender.
- In a large mixing bowl, combine the cooked pasta with the roasted vegetables.
- Add dried cranberries, crumbled feta cheese (or alternative), and chopped walnuts.
- Drizzle with balsamic vinaigrette and gently toss until well combined.
- Serve warm or chill in the refrigerator for an hour before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 10g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg