Harvest Pasta Salad
Serves 415 mins prep30 mins cook
A delightful fall pasta salad featuring roasted squash, kale, honey-rosemary pecans, dried cranberries, and Parmesan, all tossed in a sweet and tangy honey-mustard dressing. This nourishing dish uses chickpea pasta for added protein, making it a healthy choice for the season.
0 servings
What you need
Instructions
1: Preheat oven to 425°F. 2: Add squash to a large sheet pan, add 2 tbsp of olive oil, ½ tsp salt, garlic powder & pepper. Toss to coat then place in oven for 22 minutes, tossing halfway. 3: Make pecans. Add pecans to a small sheet pan, add oil, honey, s&p & toss to coat. Add rosemary & place in oven for 5-6 minutes, until fragrant. Allow to cool, then roughly chop & set aside. 4: While the squash is roasting, make the dressing. Add all ingredients to a bowl and whisk to combine. 5: After 22 minutes, remove squash from oven, move it to one side & add kale to the other side. Add remaining olive oil & salt then massage it with hands. Place pan back in oven for approximately 6 minutes. 6: Add cooked pasta to a bowl along with squash, kale, pecans, scallions, cranberries & dressing. Toss together until combined. Last, add the Parmesan & toss again. 7: Plate pasta and top with salt & pepper to taste.View original recipe