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Fall Harvest Pasta Salad

A hearty autumn pasta salad made with roasted butternut squash, cranberries, pecans, spinach, goat cheese, and a maple Dijon dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Autumn
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta cooked
  • 3 cups butternut squash cubed
  • 2 tbsp olive oil
  • 0.75 cup dried cranberries
  • 0.75 cup pecans chopped
  • 2 cups baby spinach
  • 0.5 cup goat cheese crumbled
Dressing
  • 0.33 cup olive oil
  • 2 tbsp Dijon mustard
  • 3 tbsp maple syrup
  • 2 tbsp apple cider vinegar

Equipment

  • Mixing bowls
  • Baking sheet
  • Large pot
  • Whisk

Method
 

  1. Roast butternut squash with olive oil, salt, and pepper until tender.
  2. Cook pasta until al dente and drain.
  3. Whisk dressing ingredients together until smooth.
  4. Combine pasta, squash, cranberries, pecans, and spinach.
  5. Toss with dressing and fold in goat cheese before serving.

Notes

Delicious served warm or chilled. Great for meal prep.