The Only Fall Pasta Salad

A delicious pasta salad featuring butternut squash, pecans, cranberries, and a creamy Maple Tahini dressing. Perfect for the fall season.

By @fooddolls

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 cups butternut squash
• 3 tbsp olive oil
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• 1 lb short pasta
• 1 whole red onion
• 15 oz chickpeas
• 0.5 cup dried cherries
• 0.5 cup toasted pecans
• 3 oz baby arugula or spinach
• 0.33 cup tahini
• 1 whole lemon
• 1 whole garlic clove
• 1 tsp sea salt
• 0.5 tsp black pepper
• 2 tbsp maple syrup
• 2 tsp Dijon mustard
• 2 tbsp olive oil
• 3 tbsp water
• 0 optional feta cheese

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Toss the cubed butternut squash with olive oil, sea salt, and black pepper.
3. Spread the butternut squash on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. While the squash is roasting, cook the pasta according to package instructions. Drain and set aside.
5. In a large bowl, combine the roasted butternut squash, cooked pasta, diced red onion, drained chickpeas, dried cherries, toasted pecans, and baby arugula or spinach. Toss to combine.
6. To make the Maple Tahini Dressing, combine the tahini, lemon juice, minced garlic, sea salt, black pepper, maple syrup, Dijon mustard, olive oil, and water in a bowl. Whisk until smooth.
7. Drizzle the dressing over the salad and toss to combine. Add feta cheese if desired.