Description
This vibrant Fall Pasta Salad is a celebration of autumn, featuring roasted butternut squash and Brussels sprouts tossed with pasta and a tangy dressing. It’s not just a salad; it’s comfort food that captures the essence of the season in every bite. Perfect for gatherings or cozy dinners, this dish brings warmth and joy to your table.
Ingredients
Scale
- 8 oz pasta (fusilli or farfalle)
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Chop butternut squash into cubes and halve Brussels sprouts.
- In a large bowl, toss vegetables with olive oil, maple syrup, salt, and pepper.
- Spread veggies on a baking sheet lined with parchment paper; roast for 25-30 minutes until golden brown.
- Cook pasta according to package instructions until al dente; drain and rinse under cold water.
- In a large bowl, combine roasted vegetables with cooked pasta. Drizzle with apple cider vinegar and gently fold in feta cheese.
- Add fresh herbs, toss again, and serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg