INGREDIENTS:
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
METHOD:
- 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.
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