Roasted Butternut Squash Pasta Salad with Maple Dijon Dressing

A bowl of pasta salad with spinach, roasted squash, cranberries, pecans, and feta cheese.

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Roasted Butternut Squash Pasta Salad with Maple Dijon Dressing

Try this delicious roasted butternut squash pasta salad with maple Dijon dressing. It's the perfect blend of sweet, tangy, and savory autumn flavors.

Prep Time20

Cook Time30

Course: Dressing, Main Course, Salad, Side Dish

Cuisine: American

Servings: Servings

Calories: 405kcal

Author: Keri

Ingredients

For the Butternut Squash Pasta Salad

8 ounces Pasta rotini, penne, or fusilli
2 cups Butternut Squash peeled and diced
1 tablespoon Olive Oil
½ teaspoon Salt
¼ teaspoon Pepper
½ cup Dried Cranberries
½ cup Pecans toasted
2 cups Baby Spinach
¼ cup Red Onion thinly sliced
½ cup Feta Cheese crumbled

For the Maple Dijon Dressing

¼ cup Olive Oil
2 tablespoons Apple Cider Vinegar
1 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
½ teaspoon Salt or to taste
¼ teaspoon Pepper or to taste

Instructions

Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Let it cool for a few minutes.
In a small bowl or jar, mix together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
In a large bowl, mix the cooked pasta, roasted butternut squash.
Next, add the dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
Drizzle the dressing over the salad and toss gently until everything is well-coated.
Serve immediately or refrigerate for up to two days.

Notes

Substitutions

No butternut squash? Sweet potatoes work great here, too. And if you’re not into feta, goat cheese or even blue cheese would be delicious.
Not a fan of spinach? You can swap it out for arugula or kale for a different texture and flavor.

Toasting Pecans

To save time, you can toast your pecans in a dry skillet on the stovetop for about 3-5 minutes. Just keep an eye on them so they don’t burn! Or, toast them in a 350 degree oven for 7 to 10 minutes. Stir halfway through cooking time.

Leftovers

Store any leftovers covered in the refrigerator for 2 to 3 days.

Nutrition