Autumn Pasta Salad
Autumn Pasta Salad is a flavorful blend of roasted butternut squash, dried cranberries, and a bright maple dijon dressing. It's all your favorite fall flavors in one bowl.
Servings: 6 Servings
Calories: 399kcal
Equipment
- large pot
- Baking Sheet
- small bowl
- Large Mixing Bowl
Ingredients
- 8 ounces pasta
- 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
- Bring a large pot of salted water to a boil. Add pasta and cook 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 on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Allow to cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 399kcal | Carbohydrates: 47g | Protein: 8g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 11mg | Sodium: 184mg | Potassium: 376mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5958IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 2mg