Description
Celebrate the harvest with this vibrant Autumn Pasta Salad, a nourishing blend of roasted butternut squash, toasted nuts, and a zesty maple-Dijon vinaigrette. This plant-forward dish perfectly bridges the gap between summer freshness and winter comfort, offering a mix of textures and earthy sweetness. It is an ideal, nutrient-dense solution for meal prepping or gathering friends, staying delicious even as it marinates in the fridge. Each bite provides a satisfying balance of flavor and vitality that makes a healthy midweek meal feel special.
Ingredients
8 oz rotini pasta
2 cups butternut squash, peeled and diced
2 cups fresh baby spinach
1/2 cup dried cranberries
1/3 cup toasted walnuts
1/4 cup red onion, thinly sliced
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper; roast for 20-25 minutes until tender.
Boil pasta in salted water until al dente, drain, and set aside.
Whisk together remaining olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.
In a large bowl, combine the cooked pasta, roasted squash, baby spinach, dried cranberries, walnuts, and red onion.
Drizzle the dressing over the salad and toss well to coat.
Serve immediately or store in the refrigerator to allow flavors to meld.
Notes
Store in an airtight container for up to 3 days in the refrigerator. If the pasta absorbs the dressing over time, add a splash of extra olive oil or a drizzle of maple syrup before serving.