Fall Harvest Pasta Salad
A delightful mix of bright autumn flavors with roasted butternut squash and sweet cranberries, perfect for an easy meal and great for leftovers.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or penne) You can use whole wheat or gluten-free options.
- 1 small butternut squash, peeled and cubed Pre-cut butternut squash can save time.
- 1 cup cranberries (fresh or dried) Substitute with pomegranate seeds or chopped apples if preferred.
- 1/2 cup diced red onion Could be replaced with green onions or shallots.
- 1/2 cup feta cheese, crumbled Goat cheese can be used as a substitute.
Dressing
- 1/4 cup olive oil Healthy fat source.
- 2 tablespoons balsamic vinegar
- to taste Salt and pepper
For Serving
- to taste Fresh spinach or arugula (optional) Adds nutrition and freshness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.
- While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
Assembly
- In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, red onion, and feta cheese.
- In a small bowl, whisk together olive oil and balsamic vinegar, then pour this dressing over the salad and toss gently to combine.
- Add fresh spinach or arugula if desired. Serve chilled or at room temperature.
Notes
Store in an airtight container for up to three days. To avoid soggy leftovers, store dressing separately and add before serving. Can be made a day ahead for easier meal prep.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 4gSodium: 300mgFiber: 5gSugar: 10g
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