Description
A vibrant pasta salad featuring roasted butternut squash, cranberries, nuts, apples, and feta, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz pasta (e.g., rotini or bowtie)
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1 cup diced apple (e.g., Granny Smith)
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (e.g., parsley or basil) for garnish
Instructions
- Cook pasta according to package instructions, then drain and let cool.
- In a large mixing bowl, combine the cooled pasta with butternut squash, cranberries, nuts, diced apple, and feta.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss gently to coat.
- Garnish with fresh herbs before serving.
Notes
This salad can be served chilled or at room temperature. Perfect for potlucks and gatherings!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg