Delicious Fall Pasta Salad
This pasta salad is perfect for the fall season with roasted vegetables, cranberries, and a flavorful vinaigrette.
Ingredients
- 2 cups Pasta (fusilli or rotini)
- 1 cup Butternut squash peeled and cubed
- 1 cup Brussels sprouts halved
- 1/4 cup Red onion sliced thin
- 1/4 cup Cranberries dried
- 1/3 cup Feta cheese crumbled
- 2 tbsp Olive oil
- 1 tbsp Maple syrup
- 2 tbsp Apple cider vinegar
- to taste Salt
- to taste Black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- Meanwhile, cook the pasta according to the package directions. Drain and set aside to cool.
- In a small bowl, whisk together the maple syrup, apple cider vinegar, and a pinch of salt and pepper for the dressing.
- In a large bowl, combine the roasted squash and Brussels sprouts, cooked pasta, red onion, cranberries, and feta cheese.
- Drizzle the dressing over the salad, and toss gently to combine. Serve immediately or refrigerate until ready to serve.
Notes
For added flavor, you can also top the salad with roasted pumpkin seeds or nuts. This dish can be served warm or cold.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gCholesterol: 15mgSodium: 150mgPotassium: 300mgFiber: 6gSugar: 12gVitamin A: 450IUVitamin C: 35mgCalcium: 90mgIron: 2.5mg
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