Fall Pasta Salad Recipe

a delicious Thanksgiving side dish recipe!

What Ingredients Do You Need To Make  Autumn Pasta Salad

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Butternut Squash Olive Oil Short Pasta Dried Cranberries Red Onion Walnuts Celery Granny Smith Apples Arugula

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What Ingredients Do You Need To Make The Cranberry Vinaigrette

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Dried Cranberries Onion Garlic Apple Cider Vinegar Fresh Sage Dijon Mustard Olive Oil Salt Pepper

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1

Roast the butternut squash. Toss the butternut squash with the olive oil and spread it out onto a baking sheet tray. Place into a 400° F oven and cook for 30-40 minutes or until tender. When the squash is ready, remove it from the oven and let it cool.  

2

Make the cranberry vinaigrette recipe. Soak one-quarter cup of dried cranberries in hot water for 10 minutes to rehydrate. After soaking, strain and reserve the soaking liquid.

3

Place the cranberries in a blender and add the remaining dressing ingredients.  Blend well until fully mixed and no longer chunky.   If the dressing is too thick, add 1-2 tablespoons of the reserved soaking liquid to thin out the dressing.

4

Combine the roasted squash, cooked pasta, red onion, celery, arugula, cranberries, and apple in a bowl and toss it together with the dressing. 

5

Taste and season with more salt and pepper if desired. Top with toasted walnuts before serving.

serve & enjoy!

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