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–+ servings
Fall Harvest Pasta Salad

Delicious Fall Harvest Pasta Salad with Butternut Squash and Feta

This Fall Harvest Pasta Salad combines seasonal ingredients for a deliciously vibrant dish that delights the senses.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 9 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled and cut into bite size pieces
  • 2 teaspoons olive oil
  • Salt and pepper
  • 2 cups chopped raw broccoli
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 block (8 oz) feta cheese, diced
  • 1/2 cup dried cranberries
  • 1/3 cup diced red onion
  • 1/4 cup chopped fresh parsley
Dressing
  • 1/2 cup olive oil (for dressing)
  • 1/4 cup apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon pure maple syrup
  • 1 clove garlic, grated
  • Salt and pepper, to taste

Equipment

  • oven
  • Large baking sheet
  • large pot
  • mixing bowl
  • whisk

Method
 

Preparation
  1. Pre-heat oven to 400 degrees F. On a large baking sheet, toss together the cubed butternut squash, olive oil, and salt and pepper. Bake until butternut squash is fork tender, 35-40 minutes.
  2. Cook pasta according to package directions. Drain and rinse with cold water. Let cool for a few minutes.
  3. Add pasta, butternut squash, and all remaining ingredients to a large bowl.
  4. Whisk all salad dressing ingredients together and pour desired amount over the pasta salad. Mix until everything is combined.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 70mgCalcium: 150mgIron: 2mg

Notes

Feel free to substitute butternut squash with sweet potatoes or add nuts for extra crunch.

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