Description
A vibrant fall-inspired pasta salad loaded with roasted vegetables, apples, cranberries, and pecans, tossed in a creamy sweet-tangy poppyseed dressing.
Ingredients
- 8 oz pasta (bowties or rotini)
- 1 cup butternut squash, roasted
- 1 cup Brussels sprouts, roasted and halved
- 1 apple, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 1/2 cup feta or goat cheese, crumbled
- Creamy Poppyseed Dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and cool.
- Roast butternut squash and Brussels sprouts at 400°F (200°C) for 20–25 minutes until tender and golden.
- In a large bowl, combine pasta, roasted vegetables, diced apple, cranberries, pecans, and cheese.
- Whisk dressing ingredients until smooth and creamy.
- Pour dressing over salad and toss gently to combine.
- Chill 20–30 minutes before serving for best flavor.
Notes
- Add chicken for extra protein.
- Use maple syrup instead of honey for a deeper fall flavor.
- Substitute sweet potatoes for butternut squash.
- Best served chilled or at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Salad
- Method: No-Cook / Roasted
- Cuisine: American