Description
A vibrant and hearty pasta salad featuring roasted butternut squash, Brussels sprouts, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli recommended)
- 1 cup roasted butternut squash, cubed
- 1/2 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup balsamic vinaigrette
Instructions
- Add the cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, feta cheese, and walnuts into a large bowl.
- Drizzle with balsamic vinaigrette and toss everything together until evenly coated.
- Enjoy immediately or chill for later. This salad is delicious both warm and cold!
Notes
Feel free to customize the salad with seasonal vegetables or herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pasta salad, harvest, fall, vegetarian, roasted vegetables
