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Butternut Squash Pasta Salad
With nine grams of protein and seven grams of fiber, this is one recipe that'll keep you full and satisfied long after you eat it. And if you're getting tired of the same old salads, well, this will barely even feel like a salad at all. Get ready to meal prep this pasta salad, grab a Mason jar, and dig in!
oz multigrain or whole-wheat bow tie, penne, or elbow pasta
2
tbsp apple cider vinegar
1
tbsp olive oil
1
tbsp pure maple syrup
1
tsp Dijon-style mustard
1/4
tsp salt
1
medium red apple, cored and sliced or chopped
1/4
cup dried cherries or cranberries
4
cups spring mix greens
1/4
cup pine nuts, toasted
Directions
1.
Preheat oven to 400°F. Line a shallow baking pan with foil; coat foil with cooking spray. Add butternut squash, olive oil, paprika, salt, and 1/8 tsp pepper to pan; toss to coat. Roast squash 20 minutes or until tender, stirring once.
2.
Meanwhile, cook pasta according to package directions. Drain.
3.
In a large bowl, whisk together vinegar, oil, syrup, mustard, salt, and the remaining 1/8 tsp pepper until smooth. Remove 1 tsp dressing to a small bowl; add apple and toss to coat. Add hot cooked pasta and dried cherries to remaining dressing; toss to coat. Divide greens among four pint jars. Top with pasta mixture, apple, roasted butternut squash, and pine nuts. Cover and chill up to 3 days.
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By
viiriilaroux
