Ingredients
Scale
- 8 ounces of spiral pasta
- 1 cup roasted butternut squash cubes
- 2 cups chopped kale
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water to cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooked pasta, roasted squash, kale, cranberries, nuts, and feta cheese.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Use pre-roasted butternut squash for convenience.
- Adjust sweetness by adding more or less honey according to taste.
- Replace feta with vegan cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, Roasting, Tossing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg