This Fall Harvest Pasta Salad is a vibrant, flavorful dish that celebrates the best of autumn produce. With roasted butternut squash, caramelized Brussels sprouts, crisp apples, tart cranberries, toasted nuts, and creamy cheese—all tossed with a maple Dijon vinaigrette—it’s the perfect blend of sweet, savory, and seasonal. Serve it warm or chilled for a satisfying side or a light vegetarian main course!
🥣 Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–6
- Calories: ~380 kcal per serving
🍁 Ingredients
Pasta Salad
- 8 oz (225 g) short pasta (penne, farfalle, or rotini)
- 2 cups (250 g) butternut squash, peeled and cubed
- 1½ cups (150 g) Brussels sprouts, trimmed and halved
- 1 tbsp (15 ml) olive oil
- Salt and black pepper, to taste
- 1 small apple, diced
- ½ cup (75 g) dried cranberries, preferably unsweetened
- ½ cup (70 g) crumbled feta or goat cheese
- ¼ cup (30 g) toasted pecans or walnuts, chopped
