Ingredients
2 cups butternut squash, cubed
2 cups rotini or fusilli pasta
2 cups fresh spinach
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup crumbled goat cheese
2 tablespoons olive oil
Salt and pepper to taste
For the Maple-Lime Dressing
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon lime juice
1 teaspoon Dijon mustard
Salt and pepper to taste
Directions
Roast the squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes in olive oil, salt, and pepper. Roast on a baking sheet for 20 to 25 minutes or until tender and slightly caramelized. Set aside.
Cook the pasta: Boil the pasta according to package instructions. Drain, rinse under cold water, and set aside.
Make the dressing: Whisk together the olive oil, maple syrup, lime juice, Dijon mustard, salt, and pepper in a small bowl until emulsified.
Assemble the salad: In a large bowl, toss together the cooked pasta, roasted butternut squash, spinach, cranberries, and pumpkin seeds. Drizzle with the maple-lime dressing and gently toss until everything is well coated.
Finish with goat cheese: Crumble goat cheese on top and give the salad a final toss. Serve warm or cold.
Time and Nutrition
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
