Description
Autumn Harvest Pasta Salad
Ingredients
8 oz bowtie pasta (cooked and cooled)
2 cups butternut squash (peeled and diced)
1 tbsp olive oil
2 cups fresh spinach
1/4 cup dried cranberries
1/4 cup crumbled feta cheese
2 tbsp pumpkin seeds (pepitas)
For the Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper (to taste)
Directions
Roast the squash: Preheat oven to 400°F (200°C). Toss diced butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
Prepare the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked pasta, roasted butternut squash, spinach, dried cranberries, feta cheese, and pumpkin seeds.
Toss with dressing: Drizzle the dressing over the salad and gently toss until evenly coated.
Serve: Serve immediately as a delicious side dish or light meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Cook the pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and set aside to cool completely.
2. While the pasta cooks, preheat your oven to 400°F (200°C). Peel and dice the butternut squash into uniform, 1/2-inch cubes for even roasting.
3. Toss the squash cubes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until fork-tender and edges are browned. Let cool slightly.
4. As the squash roasts, prepare the dressing. In a small bowl or jar, vigorously whisk or shake together 3 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
5. In your largest serving bowl, combine the cooled pasta, slightly cooled squash, fresh spinach, dried cranberries, crumbled feta, and pumpkin seeds.
6. Drizzle the dressing over the salad. Using large spoons or salad tongs, gently toss everything together until all ingredients are evenly coated. Taste and adjust seasoning if needed.
Serving Suggestions
This versatile salad shines in multiple settings. Serve it immediately as a vibrant, room-temperature main for a light lunch. It’s a perfect make-ahead dish for potlucks or as a flavorful side alongside roasted chicken, grilled pork chops, or a hearty vegetarian loaf. For an elegant touch, serve it on a bed of additional baby spinach or arugula. To pack for lunch, keep the dressing separate and toss just before eating to maintain the best texture.
How-to Summary
Cook and cool bowtie pasta. Roast diced butternut squash with oil, salt, and pepper at 400°F until caramelized. Whisk olive oil, balsamic vinegar, honey, and Dijon mustard for the dressing. In a large bowl, combine pasta, squash, spinach, cranberries, feta, and pepitas. Toss with dressing and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, for best results, combine all components except the spinach and dressing. Store separately in the fridge. Add spinach and dressing within an hour of serving to prevent wilting and sogginess.
What’s a good substitute for butternut squash? Sweet potato or acorn squash are excellent alternatives. Adjust roasting time as needed based on the dice size.
How can I make this recipe vegan? Omit the feta cheese or use a vegan alternative, and substitute maple syrup or agave for the honey in the dressing.
Can I use a different type of pasta? Absolutely. Farfalle (bowtie) works well to catch the dressing, but penne, rotini, or even whole wheat pasta are great choices.
My salad seems dry. What can I do? Ensure your dressing is properly emulsified. You can also double the dressing recipe slightly, adding it gradually until the desired consistency is reached. The spinach will wilt slightly and absorb flavor.
Common Mistakes to Avoid
Avoid adding hot pasta or hot squash to the salad, as this will wilt the spinach prematurely and melt the feta. Ensure both are cooled. Do not overdress the salad initially; start with 3/4 of the dressing, toss, and add more if needed. Using pre-packaged, overly moist crumbled feta can make the salad damp; a block of feta crumbled by hand is superior. Finally, do not skip roasting the squash—this step develops essential caramelized, sweet flavors that define the dish.
Conclusion
This Autumn Harvest Pasta Salad is more than just a recipe; it’s a celebration of seasonal flavors in a convenient, make-ahead format. The combination of sweet roasted squash, tangy feta, and crunchy pepitas creates a perfect balance of textures and tastes. Whether you need a standout side dish for a holiday table or a satisfying meatless meal, this salad delivers on both flavor and visual appeal. Its flexibility with ingredients also makes it a reliable template you can adapt with whatever your autumn harvest provides.