Ingredients
For the salad:
- 1 small butternut squash, cubed into 2,5 cm pieces (max 1kg)
- 1 large pear (firm but ripe), peeled, cored and cubed
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper, to taste
- 350 g dried pasta (e.g Torchiette or other small pasta)
- 1 small red onion, diced
- 3 tablespoons finely chopped flat-leaf parsley
- 50 g pumpkin seeds, lightly toasted
- 3-4 handfuls arugula leaves
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar (Unfiltered)
- 1 ½ tablespoons whole grain mustard
- 2 teaspoons maple syrup
- 1 small garlic clove, minced
- 1/4 teaspoon cinnamon
- pinch of cayenne pepper
- 1 teaspoon coarse sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F / 200ºC (180°C fan-assisted) and line a baking sheet with parchment paper.
- Transfer the cubed butternut squash and pear to the prepared baking sheet. Toss with olive oil, spread into an even layer and season with salt. Roast in the preheated oven for 35 minutes, gently tossing halfway through, until fork tender.
- Meanwhile, cook the pasta in a large pot of salted water, according to package directions, until al dente. Drain and rinse under cold water (this stops cooking and removes excess starch). Shake off excess water and transfer to a large bowl.
- In a medium bowl, whisk together all of the dressing (oil, vinegar, mustard, maple syrup, garlic, spices, salt, pepper) ingredients.
- Add chopped seeds to a small pan over medium heat and toast for 5-6 minutes, stirring frequently to prevent burning.
- When the pasta is done cooking, drain and add to a bowl, then add parsley and stir together. Add in vegetables, dressing and toasted nuts and toss to combine until well coated. Serve and enjoy!
Nutrition
Notes
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