This Fall Harvest Pasta Salad is the kind of dish that changed the way I think about autumn dinners. I first put this combination together on a blustery October evening when I had a leftover squash half and a bag of Brussels sprouts calling out from the crisper. The contrast of roasted sweet squash and slightly charred Brussels sprouts with chewy cranberries and toasted pecans struck me as an immediate winner. It is hearty without being heavy, bright without being fussy, and flexible enough to appear on a weeknight table or an autumn potluck.

What makes this salad special is the balance of textures and flavors. The pasta provides a comforting, toothsome base while the roasted vegetables bring caramelized sweetness and a subtle smokiness. Dried cranberries add bursts of tartness, pecans add a buttery crunch, and crumbled feta gives a salty, creamy counterpoint. I love serving it warm straight from the pan or chilled the next day when the flavors have had a chance to settle and mingle. Family and friends have asked for the recipe at turkey leftovers gatherings, and the bowl always comes back empty.

Ingredients

• 12 oz pasta: I use short shapes like rotini, penne, or farfalle because they hold the dressing and tuck into all the nooks created by the roasted vegetables. Look for a semolina or durum wheat pasta for the best bite.
• 1 cup butternut squash, diced: Peel and cut into approximately 1/2-inch cubes so the pieces roast evenly and caramelize without drying out. If shopping, pick a squash that feels heavy for its size and has firm skin.
• 1 cup Brussels sprouts, halved: Trim and halve medium sprouts. Smaller sprouts can be left whole. Halving increases surface area for browning which adds flavor.
• 1 cup cranberries: I use dried sweetened cranberries for chew and sweetness that contrast the roasted veg. If you prefer fresh cranberries, toss them in at the very end or simmer briefly so they soften.
• 1/2 cup pecans, chopped: Toast the pecans lightly in a dry skillet to bring out their oil and deepen their flavor before adding to the salad.
• 1/2 cup feta cheese, crumbled: A salty, creamy contrast to the sweet squash. Use a block of feta drained and crumbled by hand for the best texture.
• 1/4 cup olive oil: Extra virgin olive oil adds fruitiness to the dressing. Choose a good quality bottle but avoid overly peppery oils that can dominate the dish.
• 2 tbsp balsamic vinegar: A tangy, slightly sweet balsamic balances the oil. If you have aged balsamic, use 1 tablespoon and add 1 tablespoon of apple cider vinegar for brightness.
• Salt and pepper: Season to taste, about 1/2 teaspoon kosher salt when assembling plus fresh cracked pepper. Adjust after tossing.

Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil and cook 12 oz of pasta according to the package directions until al dente, usually 8 to 11 minutes depending on shape. Reserve a splash of pasta water if you like for loosening the dressing, then drain and set aside to cool slightly. Rinsing is optional; I rarely rinse so the pasta keeps a little surface starch which helps the dressing cling. Preheat the oven and prepare the vegetables: Set the oven to 400°F. Toss 1 cup diced butternut squash and 1 cup halved Brussels sprouts with 2 tablespoons of the olive oil, a pinch of salt, and a few grinds of black pepper on a rimmed baking sheet. Spread in a single layer so they roast rather than steam. Roast until tender: Roast the vegetables for 20 to 25 minutes, turning once halfway through. You are looking for golden caramelized edges on the squash and deep browning on the cut sides of the sprouts. A slightly soft center with firm edges is the ideal texture. Toast the pecans: While the vegetables roast, heat a small skillet over medium heat and toast 1/2 cup chopped pecans for 3 to 4 minutes until fragrant, stirring constantly to avoid burning. Remove promptly and cool on a plate. Assemble the salad: In a large bowl combine cooked pasta, roasted squash and Brussels sprouts, 1 cup dried cranberries, toasted pecans, and 1/2 cup crumbled feta. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar, then toss gently to combine. Taste and adjust salt and pepper. If the salad seems dry, add a tablespoon of reserved pasta water or an extra drizzle of oil. Serve: Serve the salad warm from the oven or chilled for several hours. Both temperatures work well; warm highlights the roasted notes while chilled lets the flavors meld and makes it excellent for make-ahead meals.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Use a shallow container to help the salad cool quickly after serving; this maintains texture and slows bacterial growth. If you plan to pack portions for lunch, separate the dressing in a small jar and add just before eating to keep the pasta firm. Reheat gently in a warm oven if you prefer it warm; avoid microwave reheating for more than a minute to prevent the pasta from becoming chewy. Look for slight changes in smell or texture as indicators that it is past prime.

Ingredient Substitutions

If you cannot find butternut squash, substitute an equal volume of sweet potato or pumpkin roasted the same way. Swap pecans for walnuts or roasted almonds for a different nuttiness. For a tangier cheese replace feta with goat cheese or omit cheese and add a sprinkle of toasted sesame for umami. Use fresh cranberries cooked briefly with a tablespoon of honey if you prefer less sweetness or choose tart cherries for a seasonal twist. Adjust vinegar and oil proportions to taste; a bit more acid brightens the entire bowl.

Serving Suggestions

Serve this salad alongside roasted chicken or grilled sausages for a complete meal, or place it on a buffet with warm crusty bread and a simple green salad. Garnish with extra toasted pecans, a few crumbles of feta, and a light drizzle of aged balsamic just before serving. For a brunch spread pair it with soft-poached eggs for added protein. It also works beautifully as a centerpiece for a vegetarian holiday table when paired with roasted root vegetables and a bright citrus salad.

Cultural Background

While not tied to a single traditional cuisine, this dish reflects fall harvest salads common in contemporary American cooking, where seasonal produce is highlighted with simple dressings and contrasting textures. The combination of roasted squash and Brussels sprouts nods to rustic, farm-to-table sensibilities popular in the last few decades. Adding dried fruit and toasted nuts echoes Mediterranean and Middle Eastern practices of combining sweet and savory elements for a balanced dish.

Seasonal Adaptations

In late autumn use roasted pears or apples in place of cranberries for a juicier sweetness, and in winter swap Brussels sprouts for roasted fennel or carrots. Spring and summer adaptations could include grilled zucchini, fresh herbs like basil and parsley, and swapped dried cranberries for halved cherry tomatoes. For holiday parties add pomegranate seeds for color and a pop of acidity. Small changes preserve the recipe structure while giving it seasonal personality.

Meal Prep Tips

Roast the squash and Brussels sprouts a day ahead and store them refrigerated. Toast and cool the pecans in advance and crumble the feta when you assemble to reduce hands-on time. Cook the pasta and cool it on a tray to prevent clumping. Assemble the salad the morning of serving or the night before, keeping an eye on moisture; you may wish to add dressing just before serving for maximum freshness. Use airtight containers and portion into lunch-ready containers for grab-and-go meals.

This Fall Harvest Pasta Salad has become a favorite because it adapts easily, celebrates seasonal produce, and gets better with small refinements. I hope you enjoy making it your own and sharing it at your next autumn gathering.