Description
Celebrate the harvest with this vibrant, plant-based pasta salad. Featuring oven-roasted pumpkin cubes, toasted pecans, and a tangy maple-balsamic dressing, this dish perfectly balances sweet and savory notes. It is a hearty, nutrient-dense meal that works beautifully as a warm dinner or a chilled, make-ahead lunch. Packed with fresh spinach and tart cranberries, it is a sophisticated yet easy-to-make dish that brings the cozy flavors of autumn to your table.
Ingredients
12 ounces dry pasta (corkscrew or shells)
5 cups pumpkin or winter squash, cubed
2 teaspoons olive oil (for roasting)
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil (for dressing)
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
2 cups baby spinach
1/2 cup pecans, toasted
1/3 cup dried cranberries
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 2 teaspoons olive oil, salt, and pepper on a baking sheet.
Roast the pumpkin for 25-30 minutes until tender and slightly caramelized.
While the pumpkin roasts, cook the pasta in a large pot of salted boiling water according to package instructions.
Drain the pasta and rinse briefly with cool water.
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, balsamic vinegar, and maple syrup to create the dressing.
In a large serving bowl, combine the cooked pasta, roasted pumpkin, baby spinach, toasted pecans, and dried cranberries.
Drizzle the dressing over the salad and toss gently to coat evenly.
Serve warm or chilled.
Notes
To store, keep in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing, add a teaspoon of olive oil or balsamic vinegar before serving. You can substitute pumpkin with butternut squash or acorn squash if preferred.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Contemporary Autumn
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg