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Fall Harvest Pasta Salad

A hearty autumn pasta salad with roasted squash, cranberries, pecans, and maple Dijon dressing.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 12 oz pasta rotini or fusilli
  • 2 cups butternut squash roasted
  • 3 cups baby spinach
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted

Equipment

  • Large pot
  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

  1. Roast squash until tender and caramelized.
  2. Cook pasta and cool slightly.
  3. Whisk dressing ingredients together.
  4. Toss pasta, vegetables, and dressing. Add feta last.

Notes

Can be served warm or chilled.