Cooked - Fall Pasta Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fall Pasta Salad

1.0

4 servings gluten free rotini, cooked and cooled

2 cups butternut squash, cubed

1 tbsp coconut aminos

½ tsp salt and pepper

1 bunch tuscan kale, chopped and massaged

2 cups sweet corn

½ red onion, finely chopped

1 cup chopped toasted pecans

½ cup dried cranberries

½ cup plain unsweetened vegan yogurt

1 tbsp roasted tahini

1 tsp dijon mustard

2 tbsp coconut aminos

2 tbsp red wine vinegar

2 tbsp maple syrup

2 tsp garlic powder

½ tsp onion powder

½ tsp dried sage

¼ cup water, more or less for desired thickness

Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Toss the cubed squash with the coconut aminos, salt and pepper and spread on the baking sheet. Bake for 20-25 minutes, until perfectly golden. Remove and let cool.
While squash is roasting, prepare your dressing by adding all ingredients to a large jar and whisking to combine. Season to taste and adjust water for desired thickness.
Add the noodles, squash, kale, corn, onion, pecans, and cranberries to a large salad bowl. Drizzle with dressing and toss to coat. Serve immediately or prepare for meal prep and enjoy for up to 5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🍂Fall👥Gatherings

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 84 weeks ago

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