Description
A delicious and hearty fall pasta salad featuring roasted butternut squash and Brussels sprouts, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz pasta (your choice)
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the roasted vegetables, cooked pasta, cranberries, feta cheese, and walnuts.
- Drizzle with balsamic vinegar and toss to combine.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables like kale or spinach.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan option, 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: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg