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Fall Harvest Pasta Salad

A cozy autumn-inspired pasta salad with roasted squash, apples, cranberries, feta, and maple Dijon vinaigrette.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 12 oz rotini pasta
  • 3 cups butternut squash, cubed
  • 2 cups fresh spinach
  • 1 large apple, sliced
  • 0.5 cup dried cranberries
  • 0.5 cup toasted pecans
  • 0.5 cup feta cheese crumbled
Maple Dijon Vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup

Equipment

  • Mixing bowls
  • Baking sheet
  • Saucepan
  • Whisk

Method
 

  1. Roast butternut squash until tender and caramelized.
  2. Cook pasta until al dente and cool slightly.
  3. Whisk together maple Dijon vinaigrette ingredients.
  4. Combine pasta, squash, fruit, nuts, and cheese.
  5. Toss with vinaigrette and chill before serving.

Notes

For best flavor, chill before serving and toss gently.