Description
A hearty autumnal pasta salad featuring roasted butternut squash, tart cranberries, and toasted pecans tossed in a maple cider vinaigrette.
Ingredients
Scale
- 16 oz rotini pasta
- 3 cups butternut squash, peeled and cubed into 1-inch pieces
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup extra virgin olive oil (divided)
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400F (200C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt on a large baking sheet. Roast for 20-25 minutes until the edges are browned and tender.
- Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, then drain and rinse with cold water.
- In a small bowl, whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until emulsified.
- In a large mixing bowl, combine the cooked pasta and the roasted butternut squash.
- Fold in the dried cranberries, toasted pecans, and fresh parsley.
- Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Let the salad rest for 15 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American