Warm Pasta Salad with Squash Vinaigrette
Ingredients
- 16 oz (453 g) Casarecce Pasta (or other short shape)
- 1 medium Delicata Squash
- 1 1/2 Tbsp (22.5 ml) Avocado Oil
- 3 cups (60 g) Arugula & Spinach Mix
- 1/3 cup (55 g) Green Olives chopped
- 1/3 cup (40 g) Dried Cranberries
- 2/3 cup (134 g) Vegan Blue Cheese crumbles
- 1/3 cup (40 g) sprouted Pumpkin Seeds
- Salt & Pepper to taste
Maple dijon vinaigrette
- 3 Tbsp (45 ml) Maple Syrup
- 3 1/2 Tbsp (52.5 ml) Dijon Mustard
- 2 Tbsp (30 ml) White Balsamic Vinegar
- 4 Tbsp (60 ml) good Olive Oil
- 1 1/2 tsp (7.5 g) Thyme
- Salt & Pepper to taste
- 2 Tbsp (30 ml) Water to thin
Preparation
Prepare the delicata squash by washing the outside well, as the skin is edible. Cut it lengthwise and scoop out the seeds and stringy flesh. You can save the seeds to roast if you like. Cut each half into half moons and place onto a baking sheet.
Toss the delicata squash with the oil, salt and pepper and bake at 375 degrees for 20 to 25 minutes or until nicely browned. Set aside.
Make the vinaigrette by adding the mustard, maple syrup, balsamic vinegar, thyme, salt and pepper. Mix well and slowly add in the oil while whisking. Keep mixing until the dressing comes together. You can add water if needed to thin, then set aside.
Cook the pasta according to the package directions. Drain and set aside.
To a large bowl add the olives, cranberries, vegan blue cheese, spinach and arugula mix and toss well. Cut the cooked squash into smaller pieces and add them along with the warm pasta to the bowl. Pour the vinaigrette over everything and add the pumpkin seeds. Mix thoroughly before serving.
