Fall Harvest Pasta Salad
Indulge in the vibrant flavors of Fall Harvest Pasta Salad, a delightful blend of seasonal ingredients that celebrate autumn’s bounty. This colorful dish features roasted butternut squash, crunchy walnuts, and tangy cranberries, all tossed with al dente pasta and fresh spinach. Dressed with a zesty lemon vinaigrette, this salad is not only visually appealing but also nutritious and versatile enough to serve as a side or a light main course. Perfect for potlucks, family gatherings, or cozy dinners at home, it encapsulates the essence of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz pasta (penne or fusilli recommended)
- 2 cups butternut squash (peeled and diced)
- 1 cup cranberries (fresh or dried)
- 2 cups spinach (fresh)
- 1 cup walnuts (chopped)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pot of salted boiling water, cook pasta until al dente (about 8–10 minutes). Drain and set aside to cool.
- Toss butternut squash with olive oil, salt, and black pepper; spread on a baking tray and roast for 25–30 minutes until tender.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- In a large mixing bowl, combine cooked pasta, roasted squash, cranberries, and fresh spinach. Toss gently.
- Drizzle dressing over the salad and mix until evenly coated.
- Top with walnuts just before serving.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 10g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://maryflavors.com/fall-harvest-pasta-salad/