Ingredients
Scale
- 12 oz spiral pasta
- 1 cup roasted butternut squash cubes
- 1/2 cup dried cranberries
- 2 cups chopped kale
- 1/2 cup toasted pecans
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- For the vinaigrette: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, drain and rinse with cold water.
- In a large bowl, combine cooked pasta, roasted butternut squash, cranberries, chopped kale, toasted pecans, feta, and parsley.
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the pasta mixture and toss gently to combine.
- Serve immediately or chill for 30 minutes to enhance flavors.
Notes
- Feel free to substitute kale with spinach or arugula.
- For added protein, include grilled chicken or chickpeas.
- Can be prepared ahead for party or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, roasting, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 8mg