Autumn Pasta Salad
This fall pasta salad recipe showcases the best autumn fruits and vegetables creating a delicious flavor combination. It's a delicious side dish for Thanksgiving, but also perfect for a meal during the week.
Servings 12 people
Calories 211kcal
Ingredients
Pasta Salad
- ½ butternut squash cut into ½ inch pieces (about 2 cups)
- 1 tablespoon olive oil
- 8 ounce short pasta cooked al dente, rinsed and drained
- ½ cup dried cranberries
- ½ cup red onion julienned
- ½ cup walnuts pieces toasted
- ¼ cup celery sliced
- 2 granny smith apples deseeded and diced
- 2 cups arugula chopped
Cranberry Vinaigrette
- ¼ cup dried cranberries rehydrated in hot water
- 1 tablespoons onion diced
- 1 clove garlic sliced
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh sage chopped, loosely packed
- ½ teaspoon dijon mustard
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
Roast the butternut squash
- Toss the butternut squash with the olive oil and spread out onto a baking sheet tray.½ butternut squash, 1 tablespoon olive oil
- Place into a 400° F oven and cook for 30-40 minutes or until tender.
- When squash is ready, remove from the oven and allow to cool.
Make the dressing
- Soak ¼ cup dried cranberries in hot water for 10 minutes to rehydrate. Strain and reserve the soaking liquid.¼ cup dried cranberries
- Place the cranberries in a blender and add the remaining dressing ingredients, except for the oil. Blend well then slowly add the olive oil to the blender while it is running. If dressing is too thick, add 1-2 tablespoons of the reserved soaking liquid to thin out the dressing. Add salt and pepper to taste.1 tablespoons onion, 1 clove garlic, 2 tablespoons apple cider vinegar, 1 tablespoon fresh sage, ½ teaspoon dijon mustard, ¼ cup olive oil, Salt and pepper to taste
Assemble the Salad
- Combine the roasted squash, cooked pasta, red onion, cranberries and apple in a bowl and toss together with the dressing.8 ounce short pasta, ½ cup dried cranberries, ½ cup red onion, ½ cup walnuts pieces, ¼ cup celery, 2 granny smith apples, 2 cups arugula
- Taste and season with more salt and pepper if desired. Top with toasted walnuts before serving.Salt and pepper to taste
Notes
- Worried about your apples turning brown? Toss them in a bit of lemon juice, vinegar, or apple juice after they’re cut to keep them from browning.
- Don't dress too early. Add the dressing just before serving (or no more than one hour before). If taking the salad to go or using it for meal prep, make the dressing but keep it stored separately until just before eating.
- Take the time to roast (oven or air fryer) the butternut squash. This step really enhances the naturally sweet flavor of the squash.
Nutrition
Calories: 211kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 244mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3428IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg