Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing
Ingredients
- 4 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 8 oz bow tie pasta cooked
- ½ cup dried cranberries
- ½ cup pecans
- 4 oz crumbled feta
- 8 oz baby spinach
- Salt & pepper to taste
Maple Salad Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
Instructions
- Preheat oven to 375 degrees F.
- Place cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste and bake for 20-25 minutes until softened.
To Make the Salad Dressing:
- Combine all salad dressing ingredients in a mason jar, seal tightly with lid, and shake vigorously or until emulsified. Season with salt and pepper to taste. Set aside.
- In a large serving bowl, combine the bowtie pasta, dried cranberries, pecans, feta, roasted butternut squash, and spinach. Add the salad dressing and toss to combine.
Notes
Nutrition Info:1 serving: Calories: 442 | Carbohydrates: 65g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Fiber: 8g | Sugar: 22g | Sodium: 190mg