Description
A bright, seasonal pasta salad that lets autumn produce shine.
Ingredients
Scale
- 12 oz dried pasta (your favorite shape)
- 1 cup peeled and cubed butternut squash
- 1 cup halved Brussels sprouts
- 1 cup cranberries (fresh or dried)
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain, rinse briefly under cold water, and set aside to cool.
- Heat the oven to 400°F (200°C). Toss the squash and Brussels sprouts with a splash of olive oil, a pinch of salt and pepper, and spread them in a single layer on a rimmed baking sheet.
- Roast the vegetables 20–25 minutes, or until they are tender and caramelized at the edges; stir once halfway through for even browning.
- In a roomy bowl combine the cooled pasta, roasted veg, cranberries, chopped pecans, and crumbled feta.
- Whisk together the remaining olive oil and balsamic vinegar, season to taste, then pour over the salad and toss gently to coat everything.
- Serve the salad chilled or at room temperature.
Notes
- Swap or add any seasonal veg you love — roasted sweet potato or diced apple work great.
- This salad tastes even better after a few hours in the fridge, so it’s perfect to prepare the day before.
- Keep leftovers refrigerated in a sealed container for up to three days.