Description
A delicious seasonal pasta salad featuring roasted butternut squash, Brussels sprouts, cranberries, pecans, and feta cheese, perfect for fall gatherings.
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
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the vegetables for 20-25 minutes until tender.
- In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss to combine.
- Serve chilled or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal ingredients like apples or walnuts for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg