Ingredients
Scale
- 8 oz spiral pasta
- 1 cup diced butternut squash, roasted
- 1 green apple, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Fresh parsley, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- Roast the diced butternut squash at 400°F (200°C) for 20 minutes or until tender.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, roasted squash, chopped apples, cherry tomatoes, and feta cheese.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle with chopped parsley before serving.
Notes
- Adjust seasoning to taste.
- This salad can be refrigerated for up to 2 days.
- Feel free to add nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Mix and toss
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg