Sort ingredients
rachelthechef7
QR Code
Listen
Pdf
Preheat the oven to 425 degrees F.
Place the squash and brussels on a baking sheet. Drizzle with the olive oil and sprinkle generously with salt and pepper. Sprinkle with the garlic powder. Toss well to coat.
Roast for 20 to 25 minutes, tossing once during cook time.
While the vegetables roast, bring a pot of salted water to a boil and cook the pasta. Drain when finished.
To make the salad, add the pasta to a large bowl. Add the arugula. Drizzle on a few drops of the dressing and toss.
Add in the diced shallot, the pepitas and the roasted vegetables. Toss well. Crumble in the goat cheese and toss once more. Drizzle on more dressing. Serve!
This can be served warm or cold. I love it both ways.
Whisk together the vinegar, maple syrup, garlic, nutmeg, pepper flakes and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days - just shake or whisk before using.