Autumn Pasta Salad
Autumn Pasta Salad
Pasta salads are not just for summer picnics! This fall inspired pasta salad is filled with all the delicious flavors and textures. It’s perfectly balanced by the sweet and tangy Maple Dijon Vinaigrette and makes the perfect side dish or enjoyed as a meal. Serve it warm for best flavor.
Serves 4 -6
Ingredients
16 oz (453 g) Casarecce Pasta (or other short shape)
1 med Delicata Squash
1 1/2 (22.5 ml) Tbsp Avocado Oil
3 cups (60 g) Arugula & Spinach Mix
1/3 cup (55 g) Green Olives chopped
1/3 cup (40 g) Dried Cranberries
2/3 cup (134 g) Follow Your Heart Vegan Blue Cheese crumbles (You can also sub Vegan Feta)
1/3 cup (40 g) Pumpkin Seeds ( I use Go Raw sprouted Pumpkin Seeds)
Salt & Pepper to taste
Maple Dijon Vinaigrette
3 Tbsp (45 ml) Maple Syrup
3 1/2 (52.5 ml) Tbsp Dijon Mustard
2 Tbsp (30 ml) White Balsamic Vinegar
4 Tbsp (60 ml) good Olive Oil
1 1/2 tsp (7.5 g) Thyme
Salt & Pepper to taste
2 Tbsp (30 ml) Water to thin
Directions
1. Prepare the delicata squash by washing the outside well (the skin is edible). Cut it lengthwise and scoop out the seeds and stringy flesh. (you can save the seeds to roast if you like). Cut each half of the suash into half moons and place onto a baking sheet.
2. Toss the delicata squash with the oil, salt and pepper and bake at 375 for 20 -25 minutes or until nicely browned. Set aside.
3. Make the vinaigrette by adding the mustard, maple syrup, balsamic vinegar, thyme, salt and pepper. Mix well and slowly add in the oil while whisking. Keep mixing until the dressing comes together. You can add water if needed to thin then set aside
4. Cook the pasta according to the package directions. Drain and set aside.
5. To a large bowl add the olives, cranberries, vegan blue cheese, spinach / arugula mix and toss well. Cut the cooked squash into smaller pieces and add them along with the warm pasta to the bowl. Pour the vinaigrette over everything and the pumpkin seeds. Mix thoroughly before serving.
