Fall Harvest Pasta Salad Cravings (Print Version)

Butternut squash, Brussels sprouts, pecans, and cranberries come together for an autumn-inspired pasta salad.

# Ingredients:

→ Main Ingredients

01 - 12 oz pasta
02 - 1 cup butternut squash, diced
03 - 1 cup Brussels sprouts, halved
04 - 1 cup cranberries
05 - 1/2 cup pecans, chopped
06 - 1/2 cup feta cheese, crumbled

→ Dressing

07 - 1/4 cup olive oil
08 - 2 tbsp balsamic vinegar
09 - Salt and pepper to taste

# Directions:

01 - Cook the pasta according to package instructions. Drain and set aside.
02 - Preheat the oven to 400°F (200°C).
03 - Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet.
04 - Roast the vegetables for 20-25 minutes until tender.
05 - In a large bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
06 - Drizzle with balsamic vinegar and toss to combine.
07 - Serve chilled or at room temperature.

# Notes:

01 - Feel free to add your favorite vegetables.
02 - Can be made a day ahead for better flavor.
03 - Store leftovers in the fridge for up to 3 days.

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