Fall Harvest Pasta Salad
Fall Harvest Pasta Salad is a vibrant, seasonal dish that brings the rich flavors of autumn to your table. With roasted butternut squash, crisp apples, and crunchy pecans, this salad is not only a feast for the eyes but also a delightful blend of textures and tastes. Perfect as a side for gatherings or as a light main dish, this recipe is easy to prepare and can be enjoyed warm or cold. Embrace the spirit of fall with every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz farfalle pasta
- 2 cups diced butternut squash
- 2 cups fresh spinach
- 1 cup diced Honeycrisp apples
- 1/2 cup toasted pecans
- 1/2 cup dried cranberries (unsweetened)
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette (homemade or store-bought)
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water.
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until golden brown.
- Whisk together balsamic vinaigrette ingredients in a small bowl.
- In a large bowl, combine cooked pasta, roasted butternut squash, spinach, apples, cranberries, pecans, and feta cheese. Pour dressing over and toss gently.
- Chill in the fridge for at least 30 minutes to let flavors meld before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Feel free to substitute vegetables based on seasonal availability. Add fresh herbs like parsley or basil just before serving for an extra burst of flavor.