Fall Harvest Pasta Salad 🍂🍝

This vibrant and flavorful Fall Harvest Pasta Salad brings together the cozy flavors of the season with an array of colorful ingredients. It's hearty enough to serve as a main dish but also makes a delightful side for any autumn gathering. Tossed with a tangy maple balsamic dressing, each bite is a celebration of fall!

Ingredients

For the salad

• 12 oz. pasta (such as fusilli or bowtie)
• 1 cup roasted butternut squash, cubed
• 1 cup Brussels sprouts, halved and lightly roasted
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/4 cup pumpkin seeds (pepitas)
• 2 cups baby spinach or arugula
• 1/4 red onion, thinly sliced

For the dressing

• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

• Begin by cooking the pasta according to the package instructions. Drain and rinse with cold water to cool it down, then set aside.

🍽️ Be sure to undercook the pasta slightly (al dente) so it holds its shape in the salad.

• While the pasta is cooking, preheat the oven to 400°F (200°C) to roast the butternut squash and Brussels sprouts. Toss them with a little olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 20-25 minutes, flipping halfway through, until they're tender and golden brown. Let them cool slightly.

🔥 Roasted veggies add a depth of flavor, but you can also sauté the Brussels sprouts if you'd prefer a quicker option!

• In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.

🥗 Adjust the dressing to your taste preference! If you prefer it sweeter, add an extra drizzle of maple syrup.

• In a large mixing bowl, combine the cooked pasta, roasted veggies, dried cranberries, feta cheese, pumpkin seeds, baby spinach, and red onion. Pour the dressing over the salad and toss gently to coat everything evenly.

• Let the salad sit for 10-15 minutes before serving to allow the flavors to meld. Serve at room temperature or chilled.

Variations

• Gluten-free: Substitute regular pasta with gluten-free pasta made from rice or quinoa for a similar texture. 🍚
• Vegan: Omit the feta cheese or substitute with vegan feta for a plant-based twist.
• Protein boost: Add cooked chickpeas or shredded rotisserie chicken for added protein and flavor. 🐔
• Herbed: Toss in some fresh herbs like parsley, basil, or thyme to enhance the flavor profile. 🌿

Whether you’re enjoying it at a picnic, a potluck, or as a cozy dinner at home, this Fall Harvest Pasta Salad is sure to become a seasonal favorite! Enjoy the fruits of the harvest with every delicious bite! 🍁🍽️