Description
A heartwarming pasta salad featuring roasted butternut squash, cranberries, and feta cheese, all tossed in a tangy apple cider vinaigrette.
Ingredients
Scale
- 8 oz pasta (fusilli or bowtie)
- 1 cup roasted butternut squash, cubed
- 1/2 cup cranberries (dried or fresh)
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1 cup baby spinach, chopped
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large bowl, combine the roasted butternut squash, cranberries, feta cheese, walnuts, spinach, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
- Add the cooked pasta to the vegetable mixture.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature. Enjoy!
Notes
For a gluten-free option, substitute pasta with quinoa. For a nut-free option, swap walnuts for pecans or sunflower seeds.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg