Description
A cozy, seasonal pasta salad that celebrates the best of autumn. Featuring roasted butternut squash, crunchy nuts, and sweet cranberries, this dish is tied together with a light, lip-smacking maple vinaigrette. It is a nutritious, flexible meal perfect for busy weeknights or as a festive addition to any table.
Ingredients
1 pound penne or rotini pasta
1 small butternut squash, peeled and cubed
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/4 cup chopped fresh parsley
1/4 cup crumbled plant-based cheese
1/4 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with a little olive oil, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
Prepare the pasta according to package directions until al dente; drain and rinse with cold water.
In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, roasted squash, cranberries, nuts, and parsley.
Pour the dressing over the salad and toss well to coat.
Top with crumbled plant-based cheese before serving.
Notes
You can roast the butternut squash ahead of time to make assembly even faster. Store in an airtight container in the refrigerator for up to 3 days. Feel free to swap walnuts for pumpkin seeds for an extra seasonal crunch.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg