Description
Roasted butternut squash and caramelized Brussels sprouts mingle with al dente rotini, cranberries, pecans, and feta. A honey-Dijon balsamic dressing ties the flavors into a crisp, chilled salad perfect for crisp afternoons.
Ingredients
- 12 oz rotini pasta
- 3 cups butternut squash, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; spread in a single layer on the baking sheet.
- Roast vegetables for 20 minutes, stirring halfway through, until tender and lightly browned; remove from oven and let cool.
- Meanwhile, cook pasta according to package instructions until al dente; drain and rinse under cold water.
- In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, honey, remaining salt, and remaining pepper to make the dressing.
- In a large bowl, combine pasta, roasted vegetables, dried cranberries, pecans, feta cheese, and parsley; pour dressing over the salad and toss gently to coat.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be assembled a day ahead and keeps well refrigerated.
- Substitute walnuts or pumpkin seeds for pecans if preferred.
- For a vegan option, omit feta cheese or use a plant-based alternative.
- Serve chilled or at room temperature for best flavor.