Description

A celebration of autumn on a plate, this pasta salad combines roasted butternut squash, crisp apples, and a tangy vinaigrette for a delicious and versatile dish.

Ingredients

Scale

12 oz short pasta (rotini or bowtie, gluten-free option available)
2 cups butternut squash, peeled and cubed
1 large apple, chopped (Honeycrisp or Fuji)
½ cup dried cranberries
½ cup toasted pecans
2 cups baby spinach
½ cup feta cheese, crumbled
¼ cup red onion, thinly sliced (optional)
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp maple syrup
Salt and pepper to taste

Instructions

Bring a large pot of salted water to boil. Add pasta and cook according to package instructions (8-10 minutes for al dente). Drain and rinse under cold water, then set aside.
Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
In a small bowl, whisk together remaining olive oil, balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper until well combined. Adjust seasoning as needed.
Toast pecans in a small skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them.
In a large mixing bowl, combine cooked pasta, roasted squash, chopped apple, cranberries, baby spinach, feta cheese, red onion, and toasted pecans.
Pour balsamic vinaigrette over the salad and toss gently to coat everything evenly.
Taste the salad and adjust seasoning with more salt, pepper, or a drizzle of maple syrup if desired.
Serve immediately or chill in the refrigerator for an hour to allow flavors to meld.

Notes

[‘Don’t overcook the pasta to maintain its texture.’, ‘Ensure squash cubes are evenly sized for consistent roasting.’, ‘Toast pecans carefully to avoid burning.’, ‘Prepare dressing ahead of time for enhanced flavor.’, ‘Experiment with ingredient proportions to suit your taste.’]

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 8
Sodium: 200
Fat: 12
Saturated Fat: 2
Carbohydrates: 30
Fiber: 4
Protein: 5

Keywords: Fall recipe, pasta salad, butternut squash, autumn salad, vegetarian, healthy salad