Description
Butternut Squash & Spinach Pasta Salad
Ingredients
2 cups rotini pasta (whole wheat or regular)
2 cups butternut squash, peeled and cubed
2 cups fresh spinach
¼ cup dried cranberries
¼ cup crumbled feta cheese
2 tbsp pumpkin seeds (pepitas)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper, to taste
For the Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan option)
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the squash with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
Cook the Pasta: Meanwhile, cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the cooked pasta, roasted butternut squash, fresh spinach, dried cranberries, crumbled feta, and pumpkin seeds. Drizzle with the dressing and toss gently to combine.
Serve: Serve chilled or at room temperature. This vibrant, nutritious dish is perfect for meal prep or holiday gatherings!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~320 kcal per serving
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