Description
Roasted butternut squash and crisp apples add sweet warmth to chewy rotini and massaged kale, while tart cranberries and crunchy walnuts shine beneath a silky poppy seed dressing.
Ingredients
- 8 ounces rotini pasta
- 2 cups diced butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped kale
- 1 medium apple diced
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/3 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a bowl toss diced butternut squash with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, then spread in a single layer on the baking sheet.
- Roast the squash for 20 minutes, stirring halfway through, until tender and lightly browned; let cool.
- Meanwhile cook the rotini pasta according to package instructions until al dente, then drain and rinse under cold water.
- Massage chopped kale with a small pinch of salt until slightly wilted and tender.
- In a small bowl whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, poppy seeds, a pinch of salt, and a pinch of black pepper to make the dressing.
- In a large serving bowl combine pasta, roasted squash, massaged kale, diced apple, dried cranberries, and chopped walnuts.
- Pour the poppy seed dressing over the salad and toss gently to coat all ingredients evenly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- This salad can be prepared a day in advance and stored covered in the fridge.
- Substitute sweet potato or pumpkin cubes for the butternut squash if desired.
- For a nut-free version replace walnuts with roasted chickpeas or sunflower seeds.
- Store leftovers in an airtight container for up to 3 days.