
A cozy, colorful salad that celebrates autumn flavors — roasted butternut squash and Brussels sprouts tossed with pasta, cranberries, pecans, and tangy feta, finished with a balsamic vinaigrette.

This Fall Harvest Pasta Salad is the kind of dish I reach for the moment the air turns crisp and the markets brim with orange and gold. I first put this combination together one October when I wanted something that felt both comforting and fresh — something that could travel to a picnic, anchor a weeknight dinner, or sit proudly on a festive buffet. Roasted butternut squash adds a sweet, caramelized note while Brussels sprouts bring a slightly nutty, crisp edge; together they play beautifully against bright cranberries, crunchy pecans, and tangy crumbled feta. The cooked pasta provides a neutral, pillowy backdrop that lets each autumn element shine.
I discovered this mix when I was cleaning out the pantry and refrigerator before hosting a small fall gathering. The beauty of this dish is its balance of textures and temperatures: warm-roasted vegetables, cool pasta, crisp nuts, and juicy bites of cranberry. It became an instant favorite — my partner asked for the recipe the next morning, and neighbors left with full containers and requests for more. This salad is forgiving, adaptable, and designed to highlight seasonal produce without masking it, which is why it has become my go-to for casual dinners and holiday potlucks alike.
I remember serving this at a small Thanksgiving-y brunch and watching guests try a bite, close their eyes, and smile. There’s a quiet pleasure in seeing simple, seasonal ingredients come together and feel elevated. Friends often tell me they love how it feels like fall in a bowl without being heavy — satisfying, colorful, and easy to share.
What I love most is how easy this is to scale. I’ve doubled it for neighborhood potlucks and halved it for solo lunches. Each time the salad hits the table there’s a quiet excitement — the colors, the aroma of roasted squash, and the unexpected contrast of tart cranberries always draw compliments. It’s one of those dishes that makes weeknight dinners feel a little celebratory.
Store in an airtight container in the refrigerator for up to 3 days. If you plan to make ahead, roast the vegetables and cool them completely before combining to avoid sogginess. Keep toasted pecans separate until just before serving to preserve their crunch. Reheat roasted vegetables briefly on a sheet pan at 375°F if you prefer serving slightly warm, then toss with chilled pasta. For transport, layer components in glass containers with dressing in a small jar to shake on arrival.
Short on butternut? Sweet potato or kabocha squash work well; use the same roasting time. Swap pecans for walnuts or pumpkin seeds (pepitas) for a nut-free option. To make dairy-free or vegan, omit feta and add 2 tablespoons of nutritional yeast or a splash more balsamic for savory depth. For gluten-free, choose a high-quality gluten-free pasta and watch cooking time so it remains al dente. If cranberries are too tart, use half dried cranberries mixed with half fresh for texture and balanced sweetness.
Serve as a main with a simple green salad and crusty bread, or as a side to roast chicken, pork tenderloin, or grilled sausage. Garnish with extra toasted pecans and a scattering of microgreens or chopped parsley for color. For an autumn brunch, pair with baked eggs or a warm grain bowl. A drizzle of aged balsamic or a few whole basil leaves adds a lovely finishing touch.
This salad is a contemporary American take on harvest flavors, combining Mediterranean elements (olive oil, balsamic, feta) with North American fall produce like butternut squash and cranberries. While not tied to a single traditional recipe, it draws on the idea of combining roasted vegetables with grains or pasta — a technique common in seasonal cooking across many cuisines. The use of contrasting textures and temperatures is rooted in classic culinary practice to create balanced, memorable dishes.
In late autumn, add roasted beets or thinly sliced fennel for extra depth. For winter holidays, toss in pomegranate seeds instead of cranberries and sprinkle with toasted pistachios. In early fall, fresh apple cubes replace cranberries for milder sweetness. Summer variations swap roasted squash for grilled zucchini and replace cranberries with sun-dried tomatoes for a warm-weather version.
Make the roasted vegetables and toast the nuts up to two days ahead. Cook pasta and cool; keep it lightly oiled in an airtight container. Combine everything the day you plan to serve and hold dressing separately. Portion into individual containers for grab-and-go lunches, adding nuts and feta at the time of eating. For best texture, add any delicate greens only at serving time.
Whether you bring it to a potluck or tuck it into weekday lunches, this Fall Harvest Pasta Salad captures the season with simple techniques and big flavor. Give it a try, and make it your own with the swaps and tips above — it’s one of those dishes that rewards small experiments and generous sharing.
Toss the roasted vegetables with a tablespoon of olive oil immediately after roasting to keep them glossy and to prevent sticking.
Reserve a little pasta cooking water and add a tablespoon to the dressing if you want it to coat the pasta more smoothly.
Toast pecans in a dry skillet until fragrant for 3 to 4 minutes; cool completely before adding to preserve crunch.
This nourishing fall harvest pasta salad recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Prepare all components the day before, keep nuts separate, and toss with dressing just before serving for best texture.
Use gluten-free pasta and ensure the feta is from a brand that certifies gluten-free processing, or omit feta for safety.
Store refrigerated in an airtight container for up to 3 days. Pecans are best toasted just before serving to maintain crunch.
This Fall Harvest Pasta Salad recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to package directions until al dente. Reserve 1/4 cup pasta water, drain, and toss with 1 tablespoon olive oil to prevent sticking. Set aside to cool slightly.
Preheat oven to 400°F (200°C). Toss diced butternut squash and halved Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet.
Roast for 20 to 25 minutes, turning once, until the squash is tender and golden and the sprouts have crisped edges. For extra char, roast 3 to 5 minutes longer while watching closely.
Toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, stirring frequently. Remove from heat and cool.
In a large bowl combine the cooked pasta, roasted vegetables, 1 cup cranberries, toasted pecans, and 1/2 cup crumbled feta. Whisk 2 tablespoons balsamic with remaining 2 tablespoons olive oil and season with salt and pepper, then drizzle over the salad and toss gently. Add reserved pasta water if needed to loosen the dressing.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days and add a splash of olive oil before serving if dry.
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A cozy, colorful salad that celebrates autumn flavors — roasted butternut squash and Brussels sprouts tossed with pasta, cranberries, pecans, and tangy feta, finished with a balsamic vinaigrette.

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