Ingredients
Scale
- 12 ounces spiral pasta
- 1 cup roasted butternut squash cubes
- 2 cups fresh spinach leaves
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, roasted butternut squash, spinach, cranberries, nuts, and parsley.
- In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Garnish with feta cheese if desired and serve chilled or at room temperature.
Notes
Feel free to swap out the nuts for toasted pepitas or sunflower seeds, add grilled chicken for extra protein, or use vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, Tossing, Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg