Autumn Harvest Pasta Salad
Prep time
15 minutes
Servings
4
Celebrate the flavors of fall any day of the year with our Autumn Harvest Pasta Salad, a delightful and nutritious meal. This vibrant salad combines roasted butternut squash, tender Living NOW® Organic Multigrain and Cauliflower Rotini, and fresh kale, all tossed in a homemade vinaigrette featuring Ellyndale® Organic Extra Virgin Olive Oil and apple cider vinegar. With added protein from diced chicken breast, the richness of feta or goat cheese, and a crunch from toasted walnuts, this pasta salad is not only a feast for the eyes but also a wholesome, satisfying dish ideal for meal prep or a family dinner.
Ingredients
For the Salad
3 cups
peeled and cubed butternut squash
1 tablespoon
Extra Virgin Olive Oil, Organic
3 cups
packed, shredded kale
2 cups
diced chicken breast, cooked
½ cup
red onion, thinly sliced
½ cup
crumbled feta or goat cheese
⅓ cup chopped & toasted
Walnuts, Raw & Unsalted
salt & pepper
----------------------------
For the Vinaigrette
3 tablespoons
apple cider vinegar
2 tablespoons
Maple Syrup, Organic Grade A Amber Color
½ tablespoon
Dijon mustard
Kosher salt
Directions
- Preheat oven to 425°F. Toss the cubed butternut squash with olive oil and season to taste with salt and pepper. Arrange in a single layer on a sheet pan. Roast for 25 minutes, or until fork tender; allow to cool then transfer to a large bowl.
- Cook the pasta until al dente, according to package directions. Drain the pasta and rinse under cold running water; drain well and transfer to the bowl with the roasted butternut squash.
- Add kale, chicken, red onion, feta or goat cheese, and walnuts to the pasta.
- In a small dish or jar, whisk together the olive oil, vinegar, maple syrup, and Dijon; season to taste with salt. Drizzle over the pasta salad. Toss gently to combine.
- Divide pasta salad between meal prep containers and refrigerate.
Nutritional Information
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