Fall Harvest Pasta Salad
This Fall Harvest Pasta Salad is a delightful and flavorful dish that brings together the best of autumn ingredients. It's perfect for a light lunch, a side dish at a potluck, or a festive addition to your Thanksgiving spread.
Equipment
- large pot
- baking sheet
- parchment paper
- large bowl
- whisk
Ingredients
Pasta Salad
- 16 ounces pasta
- 3 cups butternut squash peeled and 1/2-inch diced
- 1.5 cups Brussels sprouts halved
- 0.5 cup dried cranberries
- 0.5 cup pecans chopped
- 0.5 cup feta cheese crumbled
Maple-Dijon Vinaigrette
- 0.5 cup olive oil
- 0.25 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the Pasta
- Cook pasta according to package directions, then drain, rinse with cold water, and set aside.
Roast Vegetables
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender and slightly caramelized.
Make the Vinaigrette
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Assemble the Salad
- In a large bowl, combine cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, chopped pecans, and crumbled feta cheese.
- Pour the maple-Dijon vinaigrette over the salad and toss gently to combine.
Serve
- Serve immediately or chill for at least 30 minutes to allow flavors to meld.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. For a heartier meal, add grilled chicken or chickpeas.