Fall Pasta Salad
Fall Pasta Salad with roasted butternut squash, cranberries, pecans, and feta in a maple-Dijon dressing. Ready in 40 minutes. Good year-round.
Servings 8
Calories 295kcal
Ingredients
- 3 cups farfalle uncooked
- 2 cups butternut squash peeled and cut into ½-inch cubes
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dried cranberries
- ½ cup pecans toasted and roughly chopped
- ½ cup red onion thinly sliced
- 2 cups baby spinach roughly chopped
- ½ cup crumbled feta cheese
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F. Add the squash cubes to a medium bowl and add the two tablespoons of oil, salt, and pepper. Toss to combine. Spread on a baking sheet. Roast for 20 to 25 minutes, stirring halfway, until tender and lightly caramelized. Cool slightly.
- Cook pasta in a large pot of salted water according to package directions until just past al dente. Drain, rinse under cool water, and place in a large bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper until smooth.
- Add the roasted squash, cranberries, toasted pecans, red onion, spinach, and cheese to the pasta bowl. Add the dressing and toss gently to combine.
- Serve immediately at room temperature, or cover and refrigerate for up to 4 hours to let the flavors mingle.
Notes
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3 to 4 minutes, stirring often, until fragrant. Remove from the heat and let cool.
- Make ahead: Cover and refrigerate for up to 4 hours to let the flavors mingle.
- Leftovers: Best eaten the day it’s made, but leftovers keep in the fridge for up to 3 days. The pasta absorbs the dressing as it sits, so make extra dressing, store it in a mason jar, and drizzle it on the next day.
- Freezing: I don’t recommend freezing this salad.
- Swaps: Use roasted sweet potato or acorn squash instead of butternut squash. Use walnuts, pumpkin seeds, or candied pecans instead of pecans. Add cooked chicken or chickpeas for extra protein.
Nutrition
Calories: 295kcal | Carbohydrates: 31g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 415mg | Potassium: 276mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4468IU | Vitamin C: 10mg | Calcium: 87mg | Iron: 1mg
