Description
A vibrant and hearty pasta salad that celebrates the flavors of fall with seasonal ingredients.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 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 diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, dried cranberries, walnuts, and feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve warm or chilled, and enjoy the flavors of fall!
Notes
- Feel free to add other seasonal vegetables like kale or sweet potatoes.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg