Description
A sophisticated pasta salad that combines the essence of autumn with vibrant seasonal vegetables and a luscious dressing.
Ingredients
Scale
- 8 ounces pasta (farfalle or fusilli)
- 2 cups butternut squash, diced and roasted
- 1 cup Brussels sprouts, shaved or thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly cracked black pepper, to taste
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup fresh parsley, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse under cold water.
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes.
- In a large mixing bowl, combine the shaved Brussels sprouts with the cooled pasta and roasted squash.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Add toasted walnuts, dried cranberries, and fresh parsley to finish.
Notes
For an elegant presentation, serve on a large platter and garnish with extra parsley and cracked pepper. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg