Description
Butternut Squash & Spinach Pasta Salad
Ingredients
2 cups rotini pasta (whole wheat or regular)
2 cups butternut squash, peeled and cubed
2 cups fresh spinach
¼ cup dried cranberries
¼ cup crumbled feta cheese
2 tbsp pumpkin seeds (pepitas)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt and pepper, to taste
For the Dressing:
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan option)
1 tsp Dijon mustard
Salt and pepper, to taste
Directions
Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss the squash with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.
Cook the Pasta: Meanwhile, cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the cooked pasta, roasted butternut squash, fresh spinach, dried cranberries, crumbled feta, and pumpkin seeds. Drizzle with the dressing and toss gently to combine.
Serve: Serve chilled or at room temperature. This vibrant, nutritious dish is perfect for meal prep or holiday gatherings!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, preheat your oven to 400°F (200°C). While it heats, peel and cube the butternut squash into uniform, bite-sized pieces for even roasting. Toss the squash thoroughly with 2 tbsp olive oil, garlic powder, dried thyme, 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 caramelized at the edges. While the squash roasts, bring a large pot of salted water to a boil and cook the rotini pasta to al dente according to package directions. Immediately drain and rinse under cold water to stop the cooking process. For the dressing, vigorously whisk all ingredients in a small bowl until fully emulsified. Finally, in your largest mixing bowl, layer the cooled pasta, warm roasted squash (which will slightly wilt the spinach), fresh spinach, cranberries, feta, and pumpkin seeds. Drizzle with dressing and toss gently to combine.
Serving Suggestions
This versatile salad shines in many settings. For a complete meal-prep lunch, portion it into airtight containers; it keeps beautifully for up to 3 days. To elevate it for a holiday table or dinner party, serve it on a large platter garnished with extra crumbled feta, a sprinkle of fresh thyme leaves, and additional pepitas. It pairs wonderfully with grilled chicken or salmon for added protein. For a festive touch, substitute the dried cranberries with pomegranate arils during the winter season.
How-to Summary
In brief: roast cubed butternut squash with oil and herbs at 400°F for 20 mins. Cook and cool rotini pasta. Whisk olive oil, vinegar, honey, and Dijon mustard for the dressing. Combine all components—pasta, squash, spinach, cranberries, feta, pepitas—in a bowl, add dressing, toss, and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Absolutely. Assemble the salad without the dressing and spinach. Store components separately. Add spinach and dressing just before serving to prevent sogginess and wilting.
What’s the best vegan substitute for feta cheese? For a vegan version, use a dairy-free feta alternative or creamy chickpeas for protein. Also, replace honey with maple syrup in the dressing.
Can I use a different type of pasta? Yes. Farfalle, penne, or fusilli work well. For a gluten-free option, use chickpea or brown rice pasta.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight.
My squash isn’t caramelizing. What went wrong? Ensure your cubes are uniform, not overcrowded on the pan, and that you’re using enough oil. Roasting on parchment paper, not foil, can improve browning.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook only to al dente. Mushy pasta will fall apart when tossed.
- Skipping the Cold Rinse: Rinsing the pasta halts cooking and prevents a gummy, starchy clump.
- Adding Dressing Too Early: Dress the salad close to serving time to keep the spinach perky and pasta from absorbing all the dressing.
- Uneven Squash Cubes: Inconsistent sizes lead to uneven roasting—some pieces mushy, others undercooked.
- Not Tasting for Seasoning: Always taste and adjust salt and pepper after the final toss.
Conclusion
This Butternut Squash & Spinach Pasta Salad is a celebration of texture and seasonal flavor, perfectly balancing sweet, savory, and tangy notes. Its simplicity in preparation belies its impressive outcome, making it a reliable choice for both busy weeknights and special occasions. By following the detailed steps and avoiding common pitfalls, you’ll create a nutritious, vibrant dish that is as satisfying as it is beautiful. Give this recipe a try—it’s sure to become a cherished addition to your culinary repertoire.