Autumn Pasta Salad with Roasted Squash, Kale and Feta Cheese
Get the most out of the harvest season by making a rich and nutritious vegetarian pasta salad. Roasted squash, creamy feta cheese and crunchy kale perfectly complement the gluten-free pasta, bathed in Dijon turmeric sauce.
Servings: 2
Ingredients
- ¾ cups gluten-free pasta (rotini and fussili work best)
- 4 kale leaves
- ½ small butternut squash
- ¼ cup feta cheese, crumbled
- 5 pecan nuts
- 1 red apple cut into cubes
- 1 tbsp extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tbsp fresh lemon juice
- ¼ teaspoon sea salt
- 1 teaspoon ground turmeric
Instructions
- Preheat the oven to 175C/350F.
- Add the butternut squash half onto a lined baking sheet and roast in the oven for 20 minutes. Remove and set aside to cool.
- While the squash is roasting prepare the rest of the ingredients: cook the pasta according to the package instructions, transfer into a large bowl and set aside to cool; roughly chop the kale and cut the apple into cubes; add the Dijon, olive oil, lemon juice, turmeric, salt into a small jar, add the lid and shake to obtain a dressing.
- After the buternut squash cooled, cut into cubes and add into the pasta bowl, together with the rest of the ingredients and the dressing.
- Toss to combine, and serve right away.