Fall Pasta Salad

A delicious fall pasta salad with shredded chicken for protein. This salad is perfect for lunch or to bring to a Friendsgiving or Thanksgiving gathering.

By @mallorythedietitian

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 cups Butternut squash
• 2 cups Brussels sprouts
• 2 cups Apple
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Fresh thyme
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 2 cups Apple
• 8 ounces Pasta
• 1 pinch Kosher salt
• 1 drizzle Extra virgin olive oil
• 0.33 cup Extra virgin olive oil
• 0.25 cup Balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Maple syrup
• 1 clove Garlic
• 1 pinch Kosher salt
• 1 pinch Black pepper
• 8 ounces Pasta
• 6 cups Roasted vegetables
• 4 ounces Goat cheese
• 0.25 cup Dried cranberries
• 1 batch Maple dressing

Instructions

1. Preheat oven to 400℉ (200°C). Dice squash, brussels, & apple into bite-sized pieces and add the squash & Brussels to a parchment-lined baking sheet sprayed with cooking spray. Coat in the olive oil, thyme, and salt & pepper. Bake for 20 minutes.
2. After 20 minutes, add the diced apples to the baking sheet. Cook for another 10-15 minutes, until all vegetables are fork tender.
3. While the vegetables roast, cook your pasta according to the package instructions. Be sure to salt your pasta water! If you prefer al dente, cook it 1-2 minutes less than the box calls for. After you drain the pasta, toss it in a drizzle of olive oil & let it cool.
4. While the pasta cooks, make the maple dressing by whisking the ingredients in a small bowl.
5. When the vegetables are done, let them cool for at least 10 minutes. To assemble, add the cooled pasta, roasted vegetables, goat cheese, & cranberries to a bowl. Pour the dressing on top and toss, making sure everything is well coated.
6. Store your leftovers in an airtight container in the fridge for up to 3-4 days.