Ingredients
Salad Ingredients
- 12 oz pasta
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup cranberries
- 1/2 cup pecans, chopped
- 1/2 cup feta cheese, crumbled
Dressing and Seasoning
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Drain thoroughly and set aside to cool slightly.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: In a mixing bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper, ensuring they are evenly coated.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 to 25 minutes, or until the vegetables are tender and slightly caramelized.
- Combine Salad Ingredients: In a large bowl, combine the cooked pasta, roasted butternut squash and Brussels sprouts, cranberries, chopped pecans, and crumbled feta cheese.
- Add Dressing: Drizzle the balsamic vinegar over the salad ingredients and toss gently to combine all flavors evenly.
- Serve: The pasta salad can be served chilled or at room temperature, making it a versatile dish for any occasion.
Notes
- Roasting vegetables enhances their natural sweetness and adds depth of flavor to the salad.
- Feel free to substitute pecans with walnuts or almonds for a different nutty texture.
- For a vegan option, replace feta cheese with a plant-based cheese alternative or omit it entirely.
- Cook pasta just until al dente to prevent it from becoming mushy when chilled.
- This salad can be prepared a few hours in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian