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Fall Harvest Pasta Salad

A hearty autumn-inspired pasta salad with roasted butternut squash, dried cranberries, pecans, goat cheese, and a maple vinaigrette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Autumn
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz short pasta rotini or farfalle
  • 3 cups butternut squash cubed
  • 3 tbsp olive oil
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 2 cups baby spinach
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 0.25 cup red onion thinly sliced
  • 4 oz goat cheese crumbled

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowls

Method
 

  1. Roast butternut squash with olive oil, salt, and pepper at 400°F until tender and caramelized.
  2. Cook pasta in salted water until al dente; drain and cool slightly.
  3. Whisk vinaigrette ingredients until smooth.
  4. Combine pasta, squash, spinach, cranberries, pecans, and onion.
  5. Toss with dressing and gently fold in goat cheese before serving.

Notes

Serve warm or at room temperature for best flavor.