Description
This Harvest Pasta Salad is a delightful combination of tender pasta, roasted butternut squash, spinach, cranberries, pecans, and feta cheese, all tossed in a flavorful dressing. Perfect for fall gatherings or as a holiday side dish.
Ingredients
Scale
Pasta Salad:
- 12 ounces short pasta such as penne or rotini
- 1 cup butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 cup fresh baby spinach
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 red onion, thinly sliced
Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, 1/2 teaspoon salt, and black pepper. Roast for 20-25 minutes.
- Cook pasta according to package directions, drain, and cool.
- Combine pasta, roasted squash, spinach, cranberries, pecans, feta, and red onion in a bowl.
- Whisk together olive oil, vinegar, maple syrup, mustard, cinnamon, nutmeg, and remaining salt for dressing.
- Pour dressing over salad, toss to combine, and chill for 30 minutes before serving.
Notes
- This salad can be made ahead and refrigerated for up to 2 days.
- Add grilled chicken or goat cheese for protein variation.
- Roasted Brussels sprouts or sweet potatoes make great additions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad, Side Dish
- Method: Boiling, Roasting, Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 11g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
