Description
A vibrant and flavorful pasta salad that captures the essence of fall with roasted butternut squash, crisp apples, and a tangy maple-Dijon dressing.
Ingredients
Scale
- 1 pound (450g) pasta (such as penne or rotini)
- 1 butternut squash, peeled, seeded, and cubed
- 1 red onion, thinly sliced
- 2 apples, cored and diced
- 1 cup (120g) dried cranberries
- 1 cup (100g) pecans, chopped
- 4 ounces (115g) feta cheese, crumbled
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) apple cider vinegar
- 2 tablespoons (30ml) maple syrup
- 1 tablespoon (15ml) Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.
- Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
- In a large bowl, combine the cooked pasta, roasted butternut squash, sliced red onion, diced apples, dried cranberries, chopped pecans, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasonings as needed.
- Serve immediately or chill for later. This salad is great served cold or at room temperature.
Notes
- Serving Suggestion: Serve as a side dish or a light lunch.
- Make Ahead: Can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: fall harvest, pasta salad, butternut squash, apple, cranberries, pecans, feta, maple dijon dressing, autumn recipe
