Ingredients
Salad
- 1lb bowtie pasta
- 3 cups butternut squash, diced small
- 3 cups brussels sprouts, thinly sliced
- 1 large honeycrisp apple, diced small
- 1 cup dried cranberries
- 4oz goat cheese crumbles
- 1 cup chopped pecans
- 1/2 small onion, diced small
- 3 tbsp chopped fresh thyme
Dressing:
- 1/2 cup avocado or olive oil
- 1/3 cup red wine vinegar
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Cook pasta according to package, drain & lightly toss with olive oil to keep from sticking together.
- Toss butternut squash and brussels sprouts with oil and roast at 425F for 20 minutes or until cooked through. Set aside to cool.
- Prepare remainder of veggies by chopping.
- To a large serving bowl, add pasta, roasted squash and brussels sprouts, chopped apple, cranberries, goat cheese, pecans, onion, and thyme.
- In a glass measuring cup, whisk together all dressing ingredients. Pour dressing on top of salad and toss until well combined. Add salt and pepper to taste.
Category: side dish, pasta salad
Method: stovetop
Cuisine: American
