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Celebrate Autumn with a Hearty Pasta Salad

fall harvest pasta salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz farfalle pasta
  • 1 cup butternut squash cubed
  • 2 cups kale chopped
  • 1 cup cranberries dried
  • 1/2 cup pecans chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
  3. Roast the squash for 25–30 minutes, until tender and slightly caramelized.
  4. Meanwhile, cook the farfalle pasta according to package instructions until al dente.
  5. While the pasta cooks, prepare the dressing by whisking together olive oil, balsamic vinegar, garlic powder, salt, and pepper.
  6. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, kale, cranberries, and pecans.
  7. Pour the dressing over the salad mixture and toss gently to combine.
  8. Finally, fold in the crumbled feta cheese.
  9. Serve immediately or refrigerate for at least 30 minutes to meld flavors.