Fall Harvest Pasta Salad: Healthy, Satisfying, and Seasonal Delight
This Fall Harvest Pasta Salad is a delightful mix of seasonal ingredients that is healthy and satisfying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces farfalle pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Cook the farfalle pasta according to package instructions, then drain and set aside.
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, pecans, and feta cheese.
- Drizzle with your favorite vinaigrette and toss to combine.
Notes
- For a vegan option, omit the feta cheese.
- This salad can be served warm or cold.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg