Description
A hearty fall pasta salad featuring roasted butternut squash and Brussels sprouts.
Ingredients
Scale
- 8 ounces pasta
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Cook the pasta according to package instructions. Drain and set aside.
- On a baking sheet, toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper.
- Roast in the oven for 25-30 minutes until tender.
- In a large bowl, combine the cooked pasta, roasted vegetables, feta cheese, and walnuts.
- In a small bowl, whisk together balsamic vinegar and maple syrup. Pour over the salad and toss to combine.
- Serve warm or at room temperature.
Notes
- Adjust the amount of feta cheese based on your preference.
- Feel free to add other seasonal vegetables.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Fall Pasta Salad, Butternut Squash, Brussels Sprouts, Vegetarian Salad