Ingredients
Scale
- 12 oz pasta
- 1 cup diced butternut squash
- 1 cup halved Brussels sprouts
- 1 cup cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, drain, and set aside.
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Spread onto a baking sheet.
- Roast for 20-25 minutes until tender and caramelized.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, cranberries, pecans, and feta cheese.
- Drizzle with balsamic vinegar and toss gently to mix.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg