Pure Maple Syrup from Canada

Spring Salad


Pasta Salad

  • 2-3 Tbsp olive oil
  • 1 ½ to 2 pounds butternut squash, peeled, seeded and cut into bite-sized pieces
  • 1 pound bow tie pasta
  • 1 ½ cups dried cranberries
  • 1 ½ cups chopped walnuts
  • 3-4 ounces fresh arugula
  • Shaved Parmesan cheese
  • Salt and pepper

Maple Dressing

  • 1 Tablespoon Dijon mustard
  • 3 Tbsp pure maple syrup
  • ½ cup apple cider vinegar
  • ¼ cup olive oil
  • Salt and pepper


  • Preheat oven to 400 degrees. Lay butternut squash out on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, or until squash is tender.
  • While the squash is roasting, cook the pasta according to the package directions. Drain and set aside.
  • When the squash is done roasting, add it to a large bowl, along with the cooked pasta, cranberries and walnuts. Mix well.
  • Add in the Maple Dressing and fold in the arugula. The warm squash and pasta noodles should cause the arugula to wilt slightly.
  • Whisk together the mustard, maple syrup, vinegar and olive oil. Add salt and pepper to taste. Pour over pasta salad as directed above.
  • Season with salt and pepper to taste. When ready to serve, top with shaved Parmesan cheese.