Description
Celebrate the harvest season with this refreshing Autumn Apple Pasta Salad. Combining crisp Fuji apples, baby spinach, mandarin oranges, and crunchy pecans, this dish offers a perfect balance of sweet and savory. Tossed in a vibrant, homemade poppyseed dressing, it is the ideal side dish for holiday gatherings or a nutritious, energizing lunch. It is a sophisticated, plant-forward meal that balances delicate textures with bright, vibrant flavors, providing a light yet satisfying experience perfect for cool autumn days.
Ingredients
10 ounces fresh baby spinach
1.5 cups uncooked rotini or fusilli pasta
3 stalks celery, finely diced
0.5 cup dried cranberries
2 medium Fuji apples, thinly sliced
1 lemon, juiced
0.5 cup pecans, chopped
15 ounces mandarin oranges, drained
4 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
3 tablespoons white distilled vinegar
4 tablespoons maple syrup
0.25 cup orange juice
1 tablespoon poppy seeds
Salt and pepper to taste
Instructions
Cook the pasta in salted water according to package instructions until al dente then drain and rinse with cold water.
In a large bowl, toss the fresh apple slices with lemon juice to prevent browning.
Add the cooked pasta, baby spinach, diced celery, cranberries, pecans, and mandarin oranges to the bowl.
In a separate small jar or bowl, whisk together olive oil, apple cider vinegar, white vinegar, maple syrup, orange juice, and poppy seeds until emulsified.
Pour the dressing over the salad just before serving.
Toss gently to combine and season with salt and pepper to taste.
Notes
Store the dressing separately from the salad if you plan to keep leftovers to prevent the spinach from wilting. You can toast the pecans in a dry pan for 3-5 minutes for extra depth of flavor.