Warm Autumn Pasta Salad with Roasted Delicata Squash and Vegan Blue Cheese
Ingredients
- 16 oz (453 g) Casarecce Pasta (or other short shape)
- 1 medium Delicata Squash
- 1 1/2 (22.5 ml) Tbsp 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) Follow Your Heart Vegan Blue Cheese crumbles
- 1/3 cup (40 g) Go Raw sprouted Pumpkin Seeds
- Salt & Pepper, to taste
Maple Dijon Vinaigrette
- 3 Tbsp (45 ml) Maple Syrup
- 3 1/2 (52.5 ml) Tbsp 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. Cut it lengthwise, scoop out the seeds and stringy flesh, and cut each half into half moons. Place on a baking sheet.
Toss the delicata squash with oil, salt, and pepper. Bake at 375°F (190°C) for 20-25 minutes until nicely browned. Set aside.
Make the vinaigrette by mixing mustard, maple syrup, balsamic vinegar, thyme, salt, and pepper. Slowly add olive oil while whisking. If needed, add water to thin. Set aside.
Cook the pasta according to package directions, then drain and set aside.
In a large bowl, combine olives, cranberries, vegan blue cheese, and arugula/spinach mix. Cut cooked squash into smaller pieces and add to the bowl with warm pasta.
Pour the vinaigrette over everything and add pumpkin seeds. Mix thoroughly before serving.
