Fall Harvest Pasta Salad with Maple Dijon Dressing

• tempo total: 26 minutes

Ingredientes

For Salad

8 oz pasta, dry, I use @eatbanza Rotini Chickpea Pasta

2 c diced or shredded brussels sprouts

2 c diced Butternut squash

2 cups diced apple, about 1 large apple

1 Tbsp fresh thyme (or 1 tsp dried)

2 Tbsp extra virgin olive oil

1 tsp salt

½ tsp black pepper

4 oz goat cheese, or feta

¼ c dried cranberries (optional)

For Maple Dijon Vinaigrette Dressing

⅓ c extra virgin olive oil

¼ c balsamic vinegar

1 Tbsp dijon mustard

1 Tbsp maple syrup

1 clove garlic, minced

¼ tsp salt

¼ tsp black pepper

How to Make it -

Instruções

Preheat oven to 400℉ (200°C). Dice  butternut squash, brussels, & apple into small bite-sized pieces and add them to a parchment-lined baking sheet sprayed with cooking spray. Coat the veggies in the olive oil, thyme, and s&p. Toss until they are well coated. Bake for 20-30 min, until fork tender.

While the veggies roast, cook your pasta according to the package instructions. Be sure to salt your pasta water! If you prefer al dente, cook it 1-2 minutes less than the box calls for. After you drain the pasta, toss it in a drizzle of olive oil & let it cool.

While the pasta cooks, make the maple dressing by whisking the ingredients in a small bowl.

When the veggies are done, let them cool for at least 10 min. To assemble, add the cooled pasta, roasted veggies, goat cheese, & cranberries to a bowl. Pour the dressing on top and toss, making sure everything is well coated.

Comment “RECIPE” and I’ll send it straight to you! Follow @mallorythedietitian for more nutrient-dense recipes like this healthy pasta salad. 🫶🏼

I hope you enjoy this Fall Pasta Salad as much as I do! 🖤

Celebrate the small wins.

xo, @mallorythedietitian