Fall Harvest Pasta Salad: 7 Irresistible Reasons to Crave It
Experience the flavors of fall with this delightful pasta salad, packed with seasonal ingredients and bursting with color. Discover why you’ll be craving this dish all season long.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta
- 2 cups roasted butternut squash
- 1 cup dried cranberries
- 1 cup Brussels sprouts, thinly sliced
- 1 cup chopped kale
- ½ cup feta cheese, crumbled
- ¼ cup walnuts, chopped
- ½ cup olive oil
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine roasted butternut squash, cranberries, Brussels sprouts, kale, and pasta.
- In a separate bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add feta cheese and walnuts, gently mixing.
- Serve immediately or refrigerate for later use.
Notes
- For a vegan option, omit the feta cheese.
- Feel free to add your favorite seasonal vegetables.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Fall Harvest Pasta Salad, pasta salad, seasonal recipe, holiday dish