Description
A vibrant pasta salad featuring roasted butternut squash, dried cranberries, and crunchy walnuts, perfect for autumn gatherings.
Ingredients
- 8 oz pasta (e.g., rotini or fusilli)
- 1 cup butternut squash, cubed and roasted
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 cup spinach or arugula
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Drain and rinse under cold water.
- In a large bowl, combine the roasted butternut squash, dried cranberries, walnuts, spinach, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Add the cooked pasta to the large bowl and pour the dressing over the top.
- Toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For added crunch, consider toasting the walnuts lightly. This salad can be made heartier by adding cooked chicken or roasted chickpeas.
