Autumn Pasta Salad
Autumn Pasta Salad is packed with roasted butternut squash, tart cranberries, and paired with tangy homemade maple Dijon dressing.
Servings 6 servings
Calories 399kcal
Ingredients
- 8 oz. pasta rotini, penne or fusilli
- 2 cups butternut squash peeled and diced
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup dried cranberries
- ½ cup pecans toasted
- 2 cups baby spinach
- ¼ cup red onion thinly sliced
- ½ cup feta cheese crumbled
Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water. Set aside.
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Allow to cool.
- Whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper together in a small bowl.
- Combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese in a large bowl.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Enjoy immediately or refrigerate for up to 2 days.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 47g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 235mg | Potassium: 376mg | Fiber: 4g | Sugar: 12g | Vitamin C: 13mg | Calcium: 116mg | Iron: 2mg | Net Carbohydrates: 43g