Description
Harvest Pasta Salad is a delightful blend of flavors and textures, perfect for autumn gatherings or as a side dish any time of the year. This colorful salad combines tender farfalle pasta, roasted butternut squash, sweet dried cranberries, creamy feta cheese, and crunchy pecans, all tossed in a tangy maple-Dijon dressing.
Ingredients
Scale
Main Ingredients:
- 8 ounces farfalle (bowtie) pasta
- 1 cup roasted butternut squash, cubed
- 1 cup baby spinach
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/3 cup pecans, toasted and roughly chopped
- 1/4 cup red onion, finely diced
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, red onion, feta, and pecans. Drizzle the dressing over the salad and toss gently until everything is evenly coated.
- Chill and serve: Chill the salad for 15–30 minutes before serving for the best flavor.
Notes
- Substitute goat cheese for feta if preferred.
- You can use roasted sweet potatoes instead of butternut squash.
- Add grilled chicken for a heartier version.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg
