Description
Autumn Harvest Pasta Salad
Ingredients
8 oz bowtie pasta (cooked and cooled)
2 cups butternut squash (peeled and diced)
1 tbsp olive oil
2 cups fresh spinach
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tbsp pumpkin seeds (pepitas)
For the Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper (to taste)
Directions
Roast the squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked pasta, roasted butternut squash, spinach, dried cranberries, feta cheese, and pumpkin seeds.
Toss with dressing: Drizzle the dressing over the salad and gently toss until evenly coated.
Serve: Serve immediately as a delicious side dish or light meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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