Description
This vibrant, plant-based pasta salad celebrates the earthy sweetness of roasted pumpkin, the tartness of dried cranberries, and the satisfying crunch of toasted pecans. Tossed in a light Dijon-balsamic dressing, it is a sophisticated, nourishing dish perfect for autumn gatherings or a healthy weeknight dinner. Naturally vibrant and packed with seasonal textures, this recipe elevates simple, wholesome ingredients into a culinary masterpiece that is as beautiful to look at as it is to eat.
Ingredients
12 ounces dry pasta (corkscrew or shells)
5 cups pumpkin or winter squash, peeled and 1-inch cubed
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil (for roasting)
3 Tablespoons extra virgin olive oil (for dressing)
1.5 Tablespoons Dijon mustard
1.5 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
1 cup pecans, toasted and chopped
1/2 cup dried cranberries
2 cups fresh baby spinach
1 crisp apple, diced
Instructions
Preheat oven to 400°F (200°C).
Toss pumpkin cubes with 2 teaspoons olive oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until tender and caramelized.
Cook pasta according to package directions, drain, and let cool slightly.
In a small bowl, whisk together 3 Tablespoons olive oil, Dijon mustard, balsamic vinegar, and maple syrup.
In a large bowl, combine cooled pasta, roasted pumpkin, chopped pecans, dried cranberries, diced apple, and spinach.
Drizzle with the prepared dressing and toss gently to coat.
Serve warm or at room temperature.
Notes
Store in an airtight container for up to 3 days in the refrigerator.
Add the spinach at the last minute to prevent wilting if planning to serve later.
Toasted walnuts can be substituted for pecans.