Description
A seasonal pasta salad featuring roasted butternut squash and fresh ingredients.
Ingredients
Scale
- 2 cups rotini pasta
- 2 cups butternut squash, cubed
- 1 cup spinach, chopped
- 1/2 cup cranberries, dried
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes.
- Cook the rotini pasta according to package instructions; drain and set aside.
- In a large bowl, combine the cooked pasta, roasted squash, spinach, cranberries, walnuts, and feta cheese.
- Drizzle with balsamic vinegar and toss well to combine.
- Serve warm or chilled.
Notes
- Feel free to add your favorite vegetables.
- This salad can be made a day in advance.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Pasta Salad, Butternut Squash, Vegetarian Salad