Description
A vibrant and flavorful Harvest Pasta Salad combining tender cooked pasta with roasted butternut squash, Brussels sprouts, dried cranberries, feta cheese, and crunchy walnuts, all tossed in a tangy balsamic vinaigrette. Perfect served warm or chilled, this salad offers a delightful mix of textures and autumn-inspired flavors in just 45 minutes.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked pasta, roasted butternut squash, halved roasted Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.
- Dress and Toss: Drizzle the balsamic vinaigrette over the salad ingredients, then toss everything together thoroughly until all components are evenly coated with the dressing.
- Serve: Enjoy the salad immediately for a warm dish or chill it in the refrigerator to serve cold later. This salad is delicious both warm and cold, making it versatile for different preferences.
Notes
- For best texture, use penne or fusilli pasta as they hold the dressing well.
- Roasting the butternut squash and Brussels sprouts brings out their natural sweetness; season them with a little olive oil, salt, and pepper before roasting.
- Walnuts can be toasted for extra crunch and flavor.
- This salad can be prepared ahead and stored in the fridge for up to 2 days.
- Adjust the amount of balsamic vinaigrette to taste for preferred dressing level.
