Description
A vibrant, healthy salad that captures the essence of autumn with butternut squash and cranberries.
Ingredients
- 8 oz pasta (like rotini or penne)
- 1 cup roasted butternut squash, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 red onion, finely chopped
- 1 cup baby spinach
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions; drain and let cool.
- In a large bowl, combine the cooled pasta, roasted butternut squash, cranberries, walnuts, red onion, baby spinach, and feta cheese.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Serve chilled or at room temperature.
Notes
For a gluten-free version, use gluten-free pasta. Feel free to adjust the dressing to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American