Description
Roasted butternut squash and crisp apples mingle with chewy cranberries and crunchy pecans, all wrapped in a tangy honey-balsamic dressing over al dente bow tie pasta. Each bite bursts with autumn warmth.
Ingredients
- 12 oz bow tie pasta
- 2 cups diced butternut squash
- 1 cup chopped apple
- 2 cups baby spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped toasted pecans
- 4 oz crumbled feta cheese
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- In a bowl toss diced butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper then spread on the baking sheet and roast for 20 minutes until tender.
- Meanwhile bring a pot of water to a boil and cook bow tie pasta according to package directions until al dente then drain and rinse under cold water.
- Whisk together remaining 3 tbsp olive oil, balsamic vinegar, Dijon mustard, honey, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl to make the dressing.
- Add cooked pasta, roasted squash, chopped apple, spinach, dried cranberries, toasted pecans, and crumbled feta to the bowl and toss gently to coat evenly with the dressing.
- Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Leftovers keep well for up to 2 days in the refrigerator
- Swap baby spinach for arugula or kale for a peppery or hearty green
- Use roasted sweet potatoes instead of butternut squash for a different twist
- For a vegan version omit the feta or substitute with your favorite plant-based cheese