Description

A vibrant Harvest Pasta Salad combining tender cooked pasta with roasted butternut squash and Brussels sprouts, sweet dried cranberries, tangy feta cheese, crunchy walnuts, and a flavorful balsamic vinaigrette. Perfect for a wholesome lunch or a side dish that balances savory, sweet, and nutty flavors in every bite.

Ingredients

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
1/4 cup balsamic vinaigrette

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Instructions

Combine Salad Ingredients: In a large bowl, place the cooked pasta along with the roasted butternut squash cubes, halved roasted Brussels sprouts, dried cranberries, crumbled feta cheese, and chopped walnuts.
Dress and Toss: Drizzle the entire salad mixture with the balsamic vinaigrette. Gently toss everything together until all ingredients are evenly coated with the dressing.
Serve: Serve the salad immediately for a warm option, or chill it to enjoy later as a refreshing cold dish. Both ways provide delicious flavor and texture.

Notes

This salad works well with penne or fusilli pasta due to their shape, which holds the dressing and ingredients well.
Roasting the butternut squash and Brussels sprouts enhances their natural sweetness and adds a caramelized flavor.
You can prepare the roasted vegetables ahead of time to quickly assemble the salad when ready.
For added protein, consider mixing in grilled chicken or chickpeas.
Store leftovers in an airtight container in the fridge for up to 2 days.
If you prefer a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.