Butternut Squash and Broccoli Pasta Salad
This butternut squash and broccoli pasta salad is a delicious, wholesome dish you can enjoy warm or chilled. With roasted squash, crisp veggies and a zesty homemade dressing, it's great for lunches or light dinners. It’s also easy to customize based on what you have on hand.
Servings: 6
Equipment
Ingredients
- 1 Cup pasta regular or gluten free
- 1 Cup broccoli cut into florets
- 1 Cup cherry tomatoes
- 1 Cup butternut squash or more if liked
- 1 Bag spinach
- ¾ Cup walnuts toasted
- ½ Cup parmesan regular or vegan alternative
For the Dressing
- 2 Cloves garlic
- ½ Cup lemon juice
- 1 Tablespoon honey
- ½ Cup olive oil
- 2 Teaspoons Dijon mustard
- 2 Pinches basil dried
Instructions
- Preheat the oven to 375°F. Line a baking sheet with foil, coated with olive oil.
- Cut the butternut squash into cubes about ½ inch wide. Put them in a bowl and add a pinch of salt, 2 tablespoons of olive oil, ground black pepper and dried basil. Toss to coat.
- Roast the squash for about 15 to 20 minutes until tender.
- Cut the broccoli into florets. Put them into a pan of lightly salted, boiling water. Set the timer for 4 to 5 minutes depending on the size of the florets. Drain.
- Use a dry skillet to toast walnuts. Don’t add any oil. Toast them until they become slightly darker in color and more fragrant, constantly stirring with a spatula. Don’t leave them on the stove too long as they can easily burn
- By now the squash is nearly done, so you can cook the pasta to al dente, following the directions on the package, then drain.
- Whisk lemon juice, honey, Dijon mustard, olive oil, garlic and spices in a bowl to make the dressing.
- In a larger bowl, put the hot pasta. Add the butternut squash, roasted walnuts, cherry tomatoes, broccoli and spinach. Mix well. Top with the dressing and some parmesan or vegan cheese, and serve.
Notes
Roast squash evenly: Cut the cubes uniformly to cook them consistently.
Dress while warm: Tossing with dressing while the pasta is warm helps absorb flavor.
Cool before storing: Let the salad cool fully if making ahead to avoid sogginess.
Dress while warm: Tossing with dressing while the pasta is warm helps absorb flavor.
Cool before storing: Let the salad cool fully if making ahead to avoid sogginess.
Nutrition
Calories: 340kcal | Carbohydrates: 14g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Cholesterol: 6mg | Sodium: 413mg | Potassium: 665mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6779IU | Vitamin C: 47mg | Calcium: 188mg | Iron: 3mg
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