Description
This Harvest Pasta Salad is a colorful, cozy blend of roasted sweet potatoes, baby spinach, dried cranberries, pecans, and feta tossed in a tangy maple Dijon vinaigrette. It’s hearty, refreshing, and perfect for fall gatherings or weekday lunches.
Ingredients
Scale
- 12 ounces rotini pasta
- 2 medium sweet potatoes, peeled and diced
- 3 cups baby spinach
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and roughly chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25 minutes or until golden and tender.
- Boil rotini pasta in salted water according to package directions. Drain and rinse with cold water to stop the cooking process.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, roasted sweet potatoes, baby spinach, cranberries, pecans, and feta.
- Pour the dressing over the salad and toss gently to coat.
- Let it sit for at least 30 minutes before serving to allow flavors to meld.
Notes
- Make ahead and refrigerate for up to 4 days.
- Keep the dressing separate if preparing in advance to maintain texture.
- Feel free to customize with your favorite nuts or add a protein like chickpeas or grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil, Roast
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: harvest pasta salad, fall pasta salad, vegetarian pasta salad, sweet potato salad, feta pasta salad