Print

Squash Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 351 reviews

This vibrant Fall Salad combines the earthy warmth of roasted butternut squash with the freshness of baby spinach, nutty pumpkin seeds, tangy goat cheese, and sweet dried cranberries. Tossed with a zesty maple-Dijon-lime dressing and served with al dente bow tie pasta, it’s a hearty and colorful dish perfect for autumn gatherings or a wholesome meal any day.

Ingredients

Scale

Roasted Butternut Squash

  • 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Salad Dressing

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • ¼ cup maple syrup
  • Juice of 1 small lime (freshly squeezed)

Salad Ingredients

  • 8 oz bow tie pasta
  • 1 cup pumpkin seeds, toasted
  • 8 oz baby spinach
  • 4 oz goat cheese
  • ½ cup dried cranberries
  • Fresh thyme leaves (for garnish)

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Roast Butternut Squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread the cubes out in a single layer without overcrowding. Roast for 20 to 30 minutes until the squash is tender and slightly caramelized.
  3. Make Salad Dressing: While the squash roasts, combine the extra virgin olive oil, Dijon mustard, maple syrup, and freshly squeezed lime juice in a mason jar. Whisk vigorously with a fork until the dressing is fully emulsified and smooth. Adjust lime juice to your taste if desired.
  4. Cook Pasta: Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop further cooking and cool it down.
  5. Assemble the Salad: In a large serving bowl, combine the roasted butternut squash, cooked pasta, toasted pumpkin seeds, baby spinach, dried cranberries, and crumbled goat cheese. Pour enough salad dressing over the ingredients (you may not need all) and toss gently to combine everything evenly.
  6. Garnish and Serve: When ready to serve, sprinkle fresh thyme leaves over the salad for a fragrant and decorative finish. Serve immediately and enjoy your delicious fall-inspired salad!

Notes

  • Ensure the butternut squash is cut into fairly uniform cubes for even roasting.
  • To toast pumpkin seeds, spread them on a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
  • If you prefer a vegan version, omit the goat cheese or substitute with a plant-based alternative.
  • Leftover dressing can be stored in the refrigerator for up to 5 days.
  • Adding a handful of chopped fresh parsley or basil can add extra herbaceous flavor.
  • For a crunchier texture, consider adding chopped toasted pecans or walnuts.

Keywords: Fall salad, roasted butternut squash salad, autumn salad, pumpkin seed salad, goat cheese salad, pasta salad, maple dressing

Find it online: https://liamjayne.com/squash-pasta-salad-recipe/