Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a delightful blend of seasonal flavors that captures the essence of autumn. This vibrant dish features roasted butternut squash, fresh spinach, and tangy feta cheese, all tossed with pasta and a zesty balsamic dressing. Perfect for gatherings or cozy dinners, this salad is not only visually appealing but also packed with nourishing ingredients that warm the soul. Enjoy the crunch of toasted pecans and sweetness from dried cranberries in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Side
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup butternut squash, diced
- 2 cups fresh baby spinach
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/3 cup dried cranberries
- 1/4 cup pecans, toasted
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
Instructions
- Cook the pasta according to package instructions until al dente. Drain and cool under cold water.
- Preheat the oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper; roast for 20-25 minutes until tender.
- Chop spinach and slice red onion while the squash roasts.
- In a small bowl, whisk olive oil and balsamic vinegar; season with salt and pepper.
- In a large mixing bowl, combine cooked pasta, roasted squash, spinach, red onion, feta cheese, cranberries, and pecans. Drizzle dressing over the top.
- Toss gently to combine; serve immediately or chill for enhanced flavors.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg