Description
This colorful Fall Harvest Pasta Salad combines roasted butternut squash, bowtie pasta, baby spinach, dried cranberries, feta, and toasted pine nuts with a sweet and tangy maple-Dijon vinaigrette. Perfect for fall potlucks, holiday gatherings, and make-ahead meals.
Ingredients
for the pasta salad
12 oz pasta
1 medium butternut squash, peeled and diced (about 4 cups)
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups baby spinach, roughly chopped
3/4 cup dried cranberries
3/4 cup feta cheese, crumbled or diced
1/3 cup pine nuts
1/4 small red onion, finely diced
for the maple-Dijon vinaigrette
1/3 cup extra virgin olive oil
3 Tbsp apple cider vinegar
2 Tbsp pure maple syrup
1 1/2 Tbsp Dijon mustard
1 small garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
1. Preheat oven to 425°F. Toss diced butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 22–28 minutes, flipping halfway through, until tender and lightly caramelized. Set aside to cool.
2. Meanwhile, cook pasta in generously salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and drain thoroughly.
3. Add pine nuts to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Remove right away from the pan to cool.
4. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a mason jar. Secure the lid and shake vigorously until well combined.
5. In a large serving bowl, combine the cooled pasta, roasted butternut squash, chopped spinach, dried cranberries, and diced red onion.
6. Pour the entire batch of maple-Dijon vinaigrette over the pasta mixture and toss gently to coat evenly.
7. Mix in the feta cheese and toasted pine nuts. Taste and adjust seasonings if needed. Serve chilled or at room temperature.
Notes
Pecans can be substituted for the pine nuts. Use 1/2–3/4 cup chopped toasted pecans for a crunchier variation.
For make-ahead preparation, roast the squash, cook the pasta, and prepare the vinaigrette up to 24 hours in advance. Refrigerate separately, then assemble before serving. Keep toasted pine nuts in an airtight container until ready to use.
Refrigerate leftovers in an airtight container for up to 3–4 days. Keep chilled until serving and do not leave at room temperature for more than 2 hours.