Description
Fall Harvest Pasta Salad is a vibrant, wholesome dish packed with roasted vegetables, crisp apples, cranberries, and creamy dressing — perfectly balanced with sweet, savory, and tangy flavors that make it irresistible all season long.
Ingredients
- 8 ounces short pasta (penne, rotini, or bow-tie)
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 apple, diced (Honeycrisp or Fuji)
- ½ cup dried cranberries
- ½ cup pecans or walnuts, toasted and chopped
- ½ cup feta or goat cheese, crumbled
- For the Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, until tender and caramelized. Let cool slightly.
- Meanwhile, cook pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, diced apple, cranberries, and nuts. Pour dressing over the top and toss gently to coat.
- Add feta or goat cheese and toss lightly again.
- Serve immediately or refrigerate for 1 hour to let the flavors meld. Enjoy chilled or at room temperature.
Notes
- Substitute quinoa or farro for pasta for a heartier, gluten-free version.
- Add grilled chicken for extra protein and a complete meal.
- This salad tastes even better the next day after the dressing soaks in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad / Main Course
- Method: Roasting and Tossing
- Cuisine: American