This Fall Harvest pasta salad has become my go-to for crisp autumn evenings and holiday potlucks. I first put these flavors together on a damp October weekend when the farmers' market overflowed with jewel-toned squash and tight little Brussels sprouts. The combination of sweet roasted squash, caramelized edges on the sprouts, tart cranberries and the salty crumble of feta felt like autumn translated into a bowl. It brings a warm, roasted depth yet is light and refreshing when served at room temperature, which makes it endlessly versatile.

I discovered how well these textures play together when a last-minute guest brought a tray of roasted squash to dinner and I tossed it with leftover pasta. What started as a pragmatic pantry rescue became a family favorite. The toasted pecans add a rustic crunch that contrasts the soft pasta, and the simple balsamic-olive oil dressing ties everything together without masking the vegetables. It’s the kind of dish that travels well, looks beautiful on a buffet, and performs like a cozy, shareable centerpiece.

Ingredients

• Pasta (12 oz dry): I use short shapes like shells, fusilli, or penne because their ridges and pockets hold bits of dressing and cheese. Look for high-quality semolina for a firm bite; Barilla or De Cecco work well. The pasta provides the neutral, comforting base for the roasted flavors.
• Butternut squash (1 cup, diced): Choose firm, bright-skinned squash without soft spots. Peel and dice into 1/2-inch cubes so they roast evenly. The squash adds a sweet, creamy counterpoint that caramelizes on the outside.
• Brussels sprouts (1 cup, halved): Pick small to medium heads for tender centers and crispy outer leaves. Halving helps them develop browned, nutty flavors in the oven.
• Cranberries (1 cup): I prefer dried cranberries for instant sweetness and chew, but fresh works if you enjoy a tart pop — reduce other sweet elements slightly if using fresh.
• Pecans (1/2 cup, chopped): Toasted pecans are my first choice for their buttery flavor. Chop coarsely for a rustic crunch that complements the soft squash and pasta.
• Feta cheese (1/2 cup, crumbled): Adds tang and salinity. Use a good-quality feta packed in brine or vacuum-sealed; avoid overly wet blocks — drain and pat dry for the best texture.
• Olive oil (1/4 cup): Extra-virgin olive oil brings fruity, peppery notes and helps the vegetables roast without drying out. Use a dependable brand you enjoy on salads.
• Balsamic vinegar (2 tbsp): A good aged balsamic provides sweetness and acidity; it brightens the bowl and enhances roasted notes. If aged balsamic is too costly, a regular balsamic or a tablespoon of maple syrup plus red wine vinegar works.
• Salt and pepper: Season to taste; flaky sea salt at the end lifts flavors better than too much during roasting.

Instructions

Cook the pasta: Bring a large pot of salted water to a rapid boil and cook the 12 oz pasta according to package directions until al dente. Reserve a ladle of the pasta water, then drain and rinse briefly with cool water to stop cooking for a room-temperature salad. Toss with a small drizzle of olive oil to keep strands from sticking. Prepare and roast the vegetables: Preheat the oven to 4006F (2006C). Toss diced butternut squash and halved Brussels sprouts with 2 tablespoons olive oil, a pinch of salt and a few grinds of black pepper. Spread them in a single layer on a rimmed baking sheet so they roast instead of steam. Roast for 20-25 minutes, turning once halfway through, until the squash is tender and the sprouts have browned edges. If you want extra char, finish under the broiler for 1-2 minutes while watching closely. Combine the salad: In a large mixing bowl, combine the cooked pasta, roasted vegetables, cranberries, chopped pecans, and crumbled feta. Drizzle with 2 tablespoons balsamic vinegar and the remaining 2 tablespoons of olive oil, then toss gently until everything is evenly coated. If the salad seems dry, add up to 2 tablespoons of reserved pasta water to loosen the dressing. Season and serve: Taste and adjust with salt and pepper, remembering feta adds saltiness. Serve chilled, at room temperature, or slightly warm; each temperature changes the experience: cold tightens flavors, room temperature melds them, and warm amplifies roasted notes.

Storage Tips

Store leftovers in a shallow airtight container to cool quickly and maintain texture. Keep refrigerated and consume within 3 to 4 days. If you plan to freeze, place portions in freezer-safe containers and press plastic wrap directly on the surface to minimize freezer burn; freeze for up to 3 months. Thaw overnight in the refrigerator and refresh with a splash of olive oil or a tablespoon of balsamic to revive the dressing. For reheating, gently warm in a skillet over low heat to keep the squash intact and avoid mushy sprouts.

Ingredient Substitutions

For gluten-free needs, swap the pasta for a certified gluten-free variety and slightly reduce cook time as those pastas can soften quicker. To make it vegan, omit feta and replace with 1/4 cup toasted sunflower seeds and 2 tablespoons nutritional yeast for savory depth. If pecans are not available, toasted walnuts or almonds work well; pumpkin seeds are a good nut-free alternative. If you prefer a milder sweetness, use 1/2 cup cranberries or substitute chopped dried apricots for a more subtle fruit note.

Serving Suggestions

Serve as a centerpiece on a autumn-themed buffet with roasted poultry or grilled sausages alongside. Garnish with extra chopped pecans, a sprinkle of flaky sea salt, and torn basil or parsley for color. Pair with crisp white wine such as Sauvignon Blanc or a light Pinot Noir to cut through the richness. For a vegetarian dinner, add a warm skillet of sautéed chickpeas or a tray of roasted mushrooms to offer more protein and variety.

Cultural Background

The idea of combining roasted vegetables with pasta is a modern interpretation of rustic medleys found across European peasant cuisines, where small amounts of preserved cheese and nuts were used to add flavor and calories late into fall. This bowl nods to those traditions by using available harvest items — squash and sprouts — and elevating them with Mediterranean staples like olive oil and vinegar. It’s a contemporary American expression of seasonal cooking, marrying comfort with bright, pantry-driven accents.

Seasonal Adaptations

In early fall swap butternut for roasted sweet potatoes or acorn squash; in mid-winter try roasted carrots and parsnips for sweeter notes. Summer adaptations can include grilled zucchini and cherry tomatoes with a lemon vinaigrette. Holiday versions benefit from adding orange zest and a splash of maple syrup to the dressing. Adjust roasting times for denser roots and add quick-to-cook vegetables last so textures remain distinct.

Meal Prep Tips

Roast a double batch of squash and sprouts at the start of the week and store in separate containers. Cook pasta fresh on the day of serving to avoid gummy textures, or cook and toss with oil to keep separate. Portion into individual lunch containers with feta and nuts in small separate cups to add just before eating. This keeps the crunch and creaminess intact while offering convenient, grab-and-go lunches that feel special.

Bringing it all together, this bowl captures autumn in every bite: sweet, roasted vegetables, bright acidity, and crunchy, salty finishes that make it endlessly approachable. Try it for a relaxed dinner or bring it to your next gathering — it’s a crowd-pleaser that celebrates the season.