Ingredients
For the Roasted Butternut Squash
- 1 16-ounce bag of frozen butternut squash, cubed (sub with fresh*)
- 1-2 tablespoons of olive oil
- salt and pepper to taste
For the Salad
- 8 ounces (about 2 cups) pasta (farfalle, rotini, penne, etc.)
- 1 5-ounce box or bag of baby kale
- 1/4 cup dried cranberries
- 1/4 cup crumbled vegan feta
- 1/4 cup chopped pecans
- 1 Granny Smith apple, sliced (sub with pears)
- 25 grapes, sliced in half ~one cup
Autumn Vinaigrette
- 1/4 cup apple cider vinegar
- 3 tablespoons of maple syrup
- 1 garlic clove, finely minced
- 1 teaspoon ground cinnamon
- 1 teaspoon chia seeds
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 6 tablespoons extra virgin olive oil
Spiced Apple Vinaigrette
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 tablespoon white wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F (230°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. If necessary, broil for about 3 minutes to darken the edges a bit at the end of roasting. Let cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil while the oven is heating up. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cool water to cool the pasta quickly.
- Assemble the Salad: In a large salad bowl or platter, layer the cooked pasta, roasted butternut squash, chopped kale, dried cranberries, crumbled feta, chopped pecans, grapes, and sliced apples.
- Make the Dressing: In a small bowl, whisk together the ingredients. Leave the olive oil for last and add it slowly while whisking vigorously to emulsify the dressing. Alternatively, shake all the ingredients in a well-sealed container until they are combined well. Adjust salt and pepper to taste.
- Dress the Salad: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- Serve: Serve the autumn pasta salad immediately. This salad can be served chilled or at room temperature, but room temperature brings out all the flavors.
Notes
Both dressings have a sweet profile, but if you prefer less sweetness, you can substitute them with a simple mix of oil, vinegar, salt, and pepper.
The dressings will separate, so mix before dressing the salad.
*The instructions for roasted butternut squash are for the frozen squash. If using fresh, roasting time will vary. I usually roast fresh cubed butternut squash for about 30 minutes in a 400°F (200°C) oven.
I’ve come across 16-ounce and 10-ounce bags of butternut squash, and I usually go for the 16-ounce bag—if I don’t use the whole thing in the salad, I end up snacking on the leftovers.
I put the serving size as 6 servings as a side dish. Four servings would be more accurate if served as a main dish.
Nutritional information is only an estimate and does not include the dressing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: salads
- Method: stove top, oven
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 287
- Sugar: 9.6 g
- Sodium: 74.4 mg
- Fat: 6.1 g
- Carbohydrates: 54.5 g
- Protein: 9.6 g
- Cholesterol: 5.6 mg