Butternut Squash Pasta Salad
A delicious and healthy butternut squash pasta salad, perfect for a light lunch or side dish. This recipe combines roasted butternut squash with pasta, herbs, and a light vinaigrette.
Ingredients
Main Ingredients
- 1 medium butternut squash
- 8 ounces pasta
- 0.5 cup chopped pecans
- 0.25 cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Cube butternut squash and toss with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until tender.
- Cook pasta according to package directions.
- In a large bowl, whisk together balsamic vinegar, maple syrup, and remaining olive oil.
- Add cooked pasta, roasted butternut squash, pecans, and cranberries to the bowl. Toss to combine.
- Serve immediately or chill for later.
Notes
For a spicier salad, add a pinch of red pepper flakes to the vinaigrette. You can also substitute other nuts or dried fruits for the pecans and cranberries.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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