Go Back
To make the Fall Harvest Pasta Salad, gather these fresh ingredients: - 12 oz pasta (farfalle or penne) - 1 cup butternut squash, diced - 1 cup Brussels sprouts, halved - 1 cup kale, chopped - 1/2 cup dried cranberries - 1/2 cup pecans, roughly chopped - 1/4 cup feta cheese, crumbled - 1/3 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon maple syrup - 1 teaspoon Dijon mustard - Salt and pepper to taste Each ingredient plays a key role in the dish. The pasta serves as a base. Butternut squash adds a sweet, nutty flavor. Brussels sprouts give a nice crunch. The kale brings in greens for health. Dried cranberries add sweetness, while pecans provide a lovely texture. Feta cheese adds saltiness that balances the flavors. The dressing ties everything together with its tangy and sweet notes. You can switch some ingredients if you want different flavors or textures. - Instead of butternut squash, use sweet potatoes or carrots. - Try using spinach instead of kale for a softer bite. - Walnuts or almonds can replace pecans for a different nutty taste. - If you don't have feta, goat cheese works well too. - For a fruity twist, add diced apples or pears. These swaps can help you customize the salad to fit your taste or what you have on hand. Using seasonal ingredients makes this salad not only tasty but also healthy. - Butternut squash is rich in vitamins A and C. - Brussels sprouts are high in fiber and antioxidants. - Kale offers plenty of vitamins K and C, plus minerals. - Dried cranberries provide antioxidants and keep your heart healthy. - Pecans are loaded with healthy fats and protein. Eating with the seasons boosts flavors and supports local farmers. It’s a great way to enjoy fresh food while also being kind to the Earth. First, you need to gather all your ingredients. This makes the process smooth and easy. Measure out 12 oz of pasta, 1 cup of diced butternut squash, and 1 cup of halved Brussels sprouts. Also, grab 1 cup of chopped kale, 1/2 cup of dried cranberries, and 1/2 cup of chopped pecans. Lastly, have 1/4 cup of crumbled feta cheese ready for topping. Next, preheat your oven to 400°F (200°C). This is the right temperature to roast veggies. While the oven heats, prepare your vegetables. Toss the butternut squash and Brussels sprouts in a bowl with olive oil, salt, and pepper. Make sure they are well-coated. Now, spread the vegetables on a baking sheet. Roast them in the oven for about 25 to 30 minutes. You want them tender and a bit caramelized. While they roast, you can cook the pasta. Boil water in a pot, then add the pasta. Follow the package instructions for cooking time. Once the pasta is done, drain it and rinse it under cold water. This helps cool the pasta and stops the cooking process. After the veggies are done roasting, pull them from the oven and let them cool for a few minutes. In a large bowl, combine the cooked pasta, roasted vegetables, chopped kale, dried cranberries, and pecans. This mix gives your salad great texture and flavor. Now, let's make the dressing. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Whisk until it's well mixed. Pour this dressing over your pasta salad. Toss gently to coat all the ingredients. Finally, sprinkle crumbled feta cheese on top. Give it a light mix to combine. Taste your salad, and adjust the salt and pepper if needed. Enjoy creating this colorful and tasty fall pasta salad! Serve this salad in a big bowl. It looks great with extra feta on top. A sprinkle of chopped pecans adds crunch. You can also drizzle some balsamic glaze on it. This adds a sweet touch that complements the salad. Pair it with grilled chicken or fish for a full meal. Add fresh herbs like parsley or thyme for more flavor. A squeeze of lemon juice brightens the dish. You can also mix in some roasted garlic for depth. If you want a bit of spice, try adding red pepper flakes. These simple changes can make the salad exciting every time. To make this salad vegan, skip the feta cheese. Use a plant-based cheese instead. If you have nut allergies, swap pecans for pumpkin seeds. For gluten-free options, choose gluten-free pasta. This way, everyone can enjoy this tasty dish without worry. {{image_2}} This pasta salad is a canvas for flavors. You can switch things up easily. Try adding roasted sweet potatoes for a sweeter touch. Swap Brussels sprouts with roasted carrots for a different crunch. If you want a spicy kick, add some diced jalapeños. These changes can bring new life to your dish. Think about what you enjoy. You can include cooked chicken or turkey for protein. If you want more texture, toss in some pumpkin seeds. Fresh herbs like parsley or basil can brighten the flavor. For a touch of sweetness, add pomegranate seeds. Garnishing with extra feta cheese adds a creamy finish. The dressing is key to flavor. You can mix it up! Use balsamic vinegar instead of apple cider vinegar for a richer taste. For a creamier dressing, add yogurt or sour cream. If you want it tangy, include a splash of lemon juice. Experiment with herbs like thyme or rosemary to make it your own. To keep your Fall Harvest Pasta Salad fresh, store it in an airtight container. Make sure the container seals tightly. You can keep it in the fridge for up to three days. If you plan to enjoy it later, separate the dressing from the salad. This step helps keep the pasta and veggies crisp. If you want to reheat your pasta salad, you can do so gently. Place it in a microwave-safe dish. Heat it for 30 seconds at a time, stirring in between. Be careful not to overheat it, as the veggies can lose their crunch. If you prefer it cold, you can enjoy it straight from the fridge. The cooked pasta lasts about three to five days in the fridge. Roasted vegetables like butternut squash and Brussels sprouts are best eaten within three days. Dried cranberries and nuts can last longer, about two weeks when stored properly. Feta cheese should be consumed within a week after opening. Keeping an eye on these times ensures your salad stays fresh and tasty! To make this pasta salad vegan, remove the feta cheese. You can replace it with vegan cheese or skip it altogether. This salad tastes great even without cheese. Use maple syrup for sweetness, which is already in the recipe. Make sure the Dijon mustard is vegan-friendly, as some brands add honey. Yes, you can use different types of pasta. Farfalle and penne work well, but you can try fusilli, rotini, or even whole wheat pasta. Each pasta shape adds a unique texture. Just remember to cook the pasta al dente. This keeps it firm and helps it hold the dressing better. Pecans are great in this salad for their sweet, rich flavor. Walnuts also add a nice crunch. If you prefer something different, try pumpkin seeds or sliced almonds. Each nut brings its own taste and texture. They all add healthy fats, making the salad even more nutritious. This blog post explored how to make a delicious pasta salad. We discussed the key ingredients, including what to use and the benefits of fresh produce. Step-by-step instructions helped you prepare, cook, and combine all elements. I offered tips for serving, enhancing flavors, and adjusting for dietary needs. You also learned about variations, storage methods, and answers to common questions. In the end, making this pasta salad can be fun and creative. Enjoy trying new flavors and staying healthy!

Fall Harvest Pasta Salad

Discover the vibrant flavors of fall with this delightful Fall Harvest Pasta Salad! Packed with roasted butternut squash, Brussels sprouts, and crunchy pecans, this dish is perfect for gatherings or cozy meals at home. The zesty dressing adds a delicious twist, making it a must-try! Click through to get the full recipe and impress your friends and family with a seasonal favorite that’s both healthy and delicious. Enjoy the harvest!
Print Recipe Pin Recipe

Ingredients
  

12 oz pasta (farfalle or penne)

1 cup butternut squash, diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled

1/3 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C).

    On a baking sheet, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.

      Meanwhile, cook the pasta according to package instructions. Drain and rinse under cold water to cool.

        In a large bowl, combine the cooked pasta, roasted butternut squash, Brussels sprouts, chopped kale, dried cranberries, and pecans.

          In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper until combined.

            Pour the dressing over the pasta salad and toss gently to coat all the ingredients.

              Sprinkle crumbled feta cheese on top and mix lightly.

                Taste and adjust seasoning if needed.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve in a large bowl, garnished with extra feta cheese and a sprinkle of chopped pecans. For an extra touch, drizzle with a bit of balsamic glaze.