Description
Celebrate the harvest season with this vibrant Autumn Pasta Salad. Featuring roasted, honey-sweet butternut squash, tangy feta cheese, and chewy dried cranberries, this dish is a perfect blend of earthy and sweet flavors. Dressed in a light maple vinaigrette, it is a versatile side dish or a light vegetarian main that transitions beautifully into the cooler months. Easy to assemble and perfect for meal prep, this salad tastes even better the next day as the flavors meld together perfectly.
Ingredients
8 oz. pasta rotini, penne, or fusilli
2 cups butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 cup dried cranberries
1/2 cup toasted pecans
1/4 cup feta cheese crumbles
2 cups fresh baby spinach
2 tablespoons maple syrup
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
While the squash roasts, boil the pasta in salted water according to package directions, then drain.
In a small bowl, whisk together the maple syrup, apple cider vinegar, and extra virgin olive oil to create the dressing.
In a large bowl, combine the cooked pasta, roasted squash, dried cranberries, pecans, spinach, and feta.
Drizzle the dressing over the salad and toss gently to coat.
Serve warm or chilled.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days. For a heartier meal, add cooked chickpeas or grilled halloumi cheese. If you prefer more crunch, add thinly sliced crisp apples right before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 9g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg