Fall Harvest Pasta Salad

$- 12 oz pasta (preferably farfalle or penne) - 1 cup butternut squash, diced into small cubes - 1 cup Brussels sprouts, trimmed and halved - 1 cup kale, stems removed and chopped - 1/2 cup dried cranberries for a burst of sweetness - 1/2 cup pecans, roughly chopped for crunch - 1/4 cup feta cheese, crumbled for creaminess The main ingredients in this pasta salad bring rich flavors and textures. The pasta forms the base, giving a great bite. Seasonal vegetables like butternut squash and Brussels sprouts add sweetness and a slight crunch. The kale offers a fresh note, while dried cranberries provide a pop of color and sweetness. Pecans add a lovely crunch, and feta gives a creamy finish. - 1/3 cup extra-virgin olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon pure maple syrup for sweetness - 1 teaspoon Dijon mustard for a tangy kick - Salt and freshly ground black pepper to taste The dressing is simple yet full of flavor. Extra-virgin olive oil provides healthy fat, making the salad rich. Apple cider vinegar adds a tangy note, balancing the sweetness from the maple syrup. Dijon mustard enhances the flavor with its sharpness. Don't forget to season with salt and pepper to bring everything together. This dressing perfectly complements the vibrant ingredients. Preheating the Oven Start by preheating your oven to 400°F (200°C). This heat helps to caramelize the vegetables, making them sweet and tasty. Roasting Process On a large baking sheet, spread out 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts. Drizzle them with 1/3 cup of extra-virgin olive oil. Season with salt and freshly ground black pepper. Toss them well to coat. Roast the vegetables for 25-30 minutes. They are ready when they are fork-tender and nicely caramelized. Boiling Instructions While the vegetables roast, bring a pot of salted water to a boil. Add 12 oz of pasta, preferably farfalle or penne. Cook the pasta according to the package instructions until al dente. Cooling the Pasta Once done, drain the pasta and rinse it under cold water. This step cools the pasta down and keeps it from becoming mushy. Mixing Vegetables and Pasta In a large mixing bowl, combine the cooled pasta, roasted butternut squash, Brussels sprouts, 1 cup of chopped kale, 1/2 cup of dried cranberries, and 1/2 cup of roughly chopped pecans. Stir gently to mix everything well. Preparing the Dressing For the dressing, whisk together 1/3 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of pure maple syrup, and 1 teaspoon of Dijon mustard in a small bowl. Add a pinch of salt and pepper, and blend until smooth. Pour the dressing over the pasta salad and toss carefully to coat all ingredients. Achieving Optimal Flavor Roasting brings out the sweet and rich flavors in vegetables. Start with fresh, in-season produce like butternut squash and Brussels sprouts. Cut them into small, even pieces. This helps them cook evenly. Drizzle with olive oil and season well with salt and pepper. Roast until they are golden and tender. This usually takes about 25-30 minutes at 400°F. Timing for Vegetables Roast your vegetables first. This allows them to cool slightly before mixing. You want the vegetables to be warm, not hot, when you add them to the pasta. If you roast them too early, they may cool down too much. Balancing Sweetness and Acidity Your dressing should have a nice balance of sweet and tangy flavors. Use apple cider vinegar and maple syrup in the right amounts. This mix gives the salad a fresh taste. If you like it sweeter, add more maple syrup. If you prefer it tangy, add more vinegar. Customizing Flavor Profiles Feel free to adjust the dressing to suit your taste. You can add garlic for a punch or herbs like thyme or rosemary for extra flavor. Just remember to mix well to combine all the flavors. Serving Suggestions Serve your pasta salad in a large, decorative bowl. This makes it look inviting. For a special touch, you can use a platter. Garnishing Tips Add extra crumbled feta cheese on top for creaminess. A sprinkle of chopped pecans adds crunch. For a finishing touch, drizzle a little balsamic glaze over the salad. This adds a nice shine and flavor, making it even more appealing. {{image_4}} You can change the vegetables in this salad to suit your taste. Try using sweet potatoes instead of butternut squash. They add a nice sweetness. You can also swap Brussels sprouts for roasted carrots. Their natural sweetness works well. For a crunch, add bell peppers or snap peas. They bring freshness and color. Cheese adds creaminess to the salad. If you prefer a different taste, use goat cheese instead of feta. Goat cheese has a tangy flavor that fits well with the other ingredients. You can also skip the cheese for a lighter dish. Nutritional yeast can give you a cheesy flavor without dairy. To make this salad vegan, simply remove the cheese. Use a vegan dressing made with tahini or avocado. These options add creaminess without dairy. You can also add chickpeas for extra protein. They make the salad filling and nutritious. If you need a gluten-free version, choose gluten-free pasta. There are many types available today. Quinoa or lentil pasta are great choices. They provide a different texture and flavor, making the salad unique. Just make sure to check the label for gluten-free ingredients. Storing leftovers from your Fall Harvest Pasta Salad is easy. Start by letting it cool to room temperature. Transfer the salad to an airtight container. Make sure to remove as much air as possible to keep it fresh. The salad can last in the fridge for up to three days. - Container Recommendations: Choose glass or BPA-free plastic containers. Glass is sturdy and doesn’t stain. Plastic is lighter and easier to store. If you have a large batch, divide it into smaller containers for quick snacks. You can freeze pasta salad, but it may change texture. To freeze, make sure the salad is fully cooled. Place it in a freezer-safe container. Leave some space for expansion. Seal it tightly and label it with the date. The salad can last in the freezer for up to two months. - How to Freeze Pasta Salad: Portion out the salad into smaller servings. This makes it easier to thaw only what you need. Avoid freezing any added cheese or dressing. They do not freeze well and may become watery. - Thawing and Reheating Tips: To thaw, place the container in the fridge overnight. If you're in a rush, you can use the defrost setting on your microwave. After thawing, give it a good stir. Taste it and adjust the seasoning if needed. Yes, you can make this salad a day ahead. I suggest you wait to add the dressing until just before serving. This keeps the pasta and veggies fresh. You can store it in the fridge for up to three days. Just be sure to keep the feta separate if you want it to stay creamy. For a fall harvest salad, think about using: - Butternut squash - Brussels sprouts - Kale - Sweet potatoes - Carrots These veggies add color and flavor. They also provide nutrients that support your health during the colder months. To lighten up the dressing, try these tips: - Use less olive oil and more vinegar. - Swap maple syrup for a splash of lemon juice. - Mix in Greek yogurt for creaminess without extra calories. These changes keep the dressing tasty while cutting down on calories. This post detailed how to create a delicious pasta salad. We explored key ingredients like seasonal vegetables, nuts, and cheese. I provided step-by-step instructions for preparing vegetables, cooking pasta, and mixing everything together. You learned tips on roasting and dressing adjustments. I shared variations for dietary needs and storage guidelines for leftovers. In closing, these insights help make pasta salad easy and fun. Enjoy experimenting with flavors and using fresh ingredients. Your next meal will benefit from this knowledge.$

Celebrate the flavors of the season with this delicious Fall Harvest Pasta Salad! Packed with roasted butternut squash, Brussels sprouts, and kale, this colorful dish is bursting with nutrients and taste. Tossed in a tangy maple dressing and topped with feta cheese and crunchy pecans, it’s perfect for any gathering. Discover the full recipe and step-by-step instructions to make this festive salad today! Click through for a taste of fall!

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Ingredients

12 oz pasta (preferably farfalle or penne)

1 cup butternut squash, diced into small cubes

1 cup Brussels sprouts, trimmed and halved

1 cup kale, stems removed and chopped

1/2 cup dried cranberries for a burst of sweetness

1/2 cup pecans, roughly chopped for crunch

1/4 cup feta cheese, crumbled for creaminess

1/3 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup for sweetness

1 teaspoon Dijon mustard for a tangy kick

Salt and freshly ground black pepper to taste

Instructions

Start by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

On a large baking sheet, spread out the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss to coat. Roast in the preheated oven for 25-30 minutes, or until the vegetables are fork-tender and nicely caramelized.

While the vegetables are roasting, bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once done, drain and rinse under cold water to cool the pasta, preventing it from becoming mushy.

In a spacious mixing bowl, combine the cooled pasta with the roasted butternut squash, Brussels sprouts, chopped kale, dried cranberries, and chopped pecans. Stir gently to mix the ingredients thoroughly.

For the dressing, in a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper. Blend until well emulsified.

Pour the dressing over the pasta salad and toss carefully to ensure all the ingredients are well coated with the dressing.

Finally, sprinkle the crumbled feta cheese on top of the salad and fold it in gently for added creaminess.

Taste the salad and adjust the seasoning with more salt and pepper if necessary.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

- Presentation Tips: Serve the salad in a large, decorative bowl or on a platter. Garnish with extra crumbled feta cheese and a scattering of chopped pecans for visual appeal. For an elegant finish, consider drizzling a light balsamic glaze over the top just before serving, adding a touch of sweetness and acidity.