Description
A heartwarming Fall Harvest Pasta Salad featuring roasted butternut squash, tart cranberries, and crunchy walnuts, making it a cozy family favorite.
Ingredients
- 8 oz pasta (farfalle or penne)
- 2 cups butternut squash, diced
- 1 cup cranberries (fresh or dried)
- 1/2 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup
- Salt and pepper to taste
- 2 cups mixed greens (optional)
Instructions
- Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, then toss it with olive oil, salt, and pepper.
- Roast for 25-30 minutes until the squash is tender and starting to caramelize.
- Meanwhile, cook the pasta according to package instructions. Drain and let it cool slightly.
- In a large bowl, combine the cooked pasta, roasted butternut squash, cranberries, walnuts, and feta cheese. Mix gently.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, and a pinch of salt and pepper.
- Pour the dressing over the pasta salad mixture and toss to combine.
- Serve over mixed greens if desired.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to three days. Flavors deepen when left overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American