Description
A vibrant pasta salad featuring roasted butternut squash, fresh spinach, and tangy cranberries, perfect for celebrating the fall harvest.
Ingredients
- 8 oz pasta (such as fusilli or rotini)
- 2 cups roasted butternut squash, diced
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 1/4 cup red onion, finely diced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, roasted butternut squash, spinach, cranberries, feta cheese, walnuts, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
Consider toasting the walnuts for added flavor; serve as a side or main dish.
