Ingredients
1 small butternut squash, peeled and diced
Olive oil
Salt and pepper
Bow tie (farfalle) pasta, cooked al dente
Dried cranberries (½–1 cup, to taste)
Crumbled feta cheese (about 1 cup)
Chopped pecans (about 1 cup)
Chopped apple
Chopped red onion (about ¼ cup or more, to taste)
Fresh spinach
Dressing:
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
Preheat the oven to 400°F.
Toss the diced butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned on the edges.
While the squash roasts, cook the bow tie pasta according to the package directions until al dente. Drain and let cool.
In a large bowl, combine the cooled pasta, roasted squash, dried cranberries, feta, pecans, chopped apple, red onion, and fresh spinach. Adjust quantities of mix-ins to your preference.
In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the pasta salad and toss to coat evenly.
Serve right away or chill in the refrigerator for later. Add cooked chicken or shrimp if you'd like extra protein.
Enjoy this bright and flavorful Fall Harvest Pasta Salad!