Ingredients
Scale
- 8 oz spiral pasta
- 1 cup roasted butternut squash cubes
- 1/2 cup pomegranate seeds
- 1/2 cup chopped pecans
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions. Drain and let cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooked pasta, roasted butternut squash, pomegranate seeds, chopped pecans, and parsley.
- Pour the vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
- You can add crumbled feta or goat cheese for extra creaminess.
- Use pre-roasted butternut squash for quicker preparation.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Combine, Toss, Chill
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg