A colorful and flavorful pasta salad featuring roasted butternut squash, cranberries, and feta cheese, perfect for autumn gatherings.

Scale

8 oz rotini or farfalle pasta

1 medium butternut squash, cubed

1 cup dried cranberries

2 cups fresh spinach or kale

1 cup crumbled feta cheese

1/2 cup walnuts, chopped

1/4 cup olive oil

3 tbsp balsamic vinegar

Salt and pepper to taste

Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes until golden and tender.
Boil salted water and cook pasta according to package instructions until al dente. Drain and cool slightly.
In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
In a large bowl, combine cooked pasta, roasted squash, cranberries, greens, walnuts, and feta.
Pour the dressing over the salad and toss gently to combine.
Let the salad chill in the refrigerator for at least 30 minutes before serving.

Chilling the salad helps enhance the flavors. This dish can be made a day in advance.

Keywords: pasta salad, autumn recipes, healthy salads, seasonal ingredients