Fall Harvest Pasta Salad
Enjoy this irresistibly fresh Fall Harvest Pasta Salad—colorful, flavorful, and packed with seasonal veggies for a perfect autumn side dish.
Equipment
- Large Pot
- Baking Tray
- Mixing Bowl
- Whisk
- Salad Tongs
Ingredients
- 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
- ¼ cup olive oil for dressing
- 2 tbsp lemon juice freshly squeezed
- ½ tsp salt adjust to taste
- ¼ tsp black pepper adjust to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta in salted boiling water until al dente (8–10 minutes). Drain and set aside to cool.
- Toss diced butternut squash with olive oil, salt, and pepper. Roast on a baking tray for 25–30 minutes until tender and caramelized.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
- In a large mixing bowl, combine pasta, roasted squash, cranberries, and spinach. Toss gently.
- Drizzle dressing over the salad and toss until evenly coated.
- Top with chopped walnuts before serving.
Notes
Serve warm or chilled. Add feta or goat cheese for extra creaminess, or swap walnuts with pecans for variety. Best enjoyed within 3–5 days.