fall pasta salad
If you follow me on Instagram, you probably saw the post on Friday of the awesome side I made for dinner. It's relatively simple, though it takes a bit of time to put together (mostly the veggie prep). However, it's full of perfect fall flavors that blend together for something different but delicious. It pairs well with a simple roasted chicken and mashed potatoes, as it's definitely more of a flavorful side.
fall pasta salad
prep time: 1 hour | cook time: 45-50 minutes
experience level: easy | specialty: vegetarian
salad
- 8 ounces dry rotini pasta (half a box)
- 1 pound Brussels sprouts, trimmed and halved
- 1 small butternut squash, peeled, deseeded, and cubed into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp olive oil
- 1 shallot, minced finely
- 3 cloves garlic, minced
- 3 cups spinach
- 1/4 cup feta cheese or goat cheese
dressing
- 3 tsp dijon mustard
- 2 1/2 tbsp white wine vinegar
- 2 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
In a pot, put a pot of water on to boil to cook the pasta. Preheat the oven to 400 degrees Fahrenheit / 205 degrees Celsius.
Line a cookie sheet with foil and lightly mist with nonstick cooking spray. Toss cut butternut squash and Brussels sprouts with the olive oil, salt, and pepper. Spread veggies on the baking sheet (Brussels sprouts placed cut-side down). Bake for 40-45 minutes, until the squash is softened and the Brussels sprouts begin to brown and crisp. Remove from the oven and allow them to cool a bit.
While the veggies are baking, cook the pasta according to package directions until al dente. Drain and stir with a touch of olive oil to prevent sticking. Set aside.
Heat 1 tsp of olive oil in a medium sauté pan. Cook the shallots and garlic until softened and fragrant (2-3 minutes). Add the spinach and cook until it just starts to wilt. Set aside and allow to cool some.
Once the veggies, pasta, & spinach mix are slightly cooled, mix together in a big bowl. Whisk together the ingredients for the dressing, mixing well to incorporate. Dress the salad with the vinaigrette, stirring well to coat. Mix in the cheese (if it's goat cheese, make sure the salad is cooled enough so it doesn't melt).
I prefer a little less dressing, as the squash and Brussels sprouts are pretty flavorful on their own. This salad is meant to be served at room temperature, but it's pretty tasty cold, too. Be sure to refrigerate the leftovers (assuming there are any).
