Description
A comforting and vibrant salad featuring roasted butternut squash, tangy feta, dried cranberries, and crunchy pecans, perfect for fall gatherings and weeknight dinners.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or penne)
- 1 cup butternut squash, roasted
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans
- 1/4 cup finely chopped red onion
- 2 cups spinach or mixed greens
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain and let cool slightly.
- While the pasta cooks, roast the butternut squash on a baking sheet with olive oil and salt at 425°F for 20-25 minutes.
- In a large mixing bowl, combine the cooled pasta, roasted squash, cranberries, feta, pecans, red onion, and greens. Toss gently.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour over the salad and toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For a vegan version, substitute feta with crumbled tofu. This salad can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, fall recipes, roasted butternut squash, healthy salad, festive salad