Warm Pasta Salad with Maple Dijon Vinaigrette
Ingredients
- 16 oz Casarecce Pasta (or other short shape)
- 1 medium Delicata Squash
- 1 1/2 Tbsp Avocado Oil
- 3 cups Arugula & Spinach Mix
- 1/3 cup Green Olives chopped
- 1/3 cup Dried Cranberries
- 2/3 cup Vegan Blue Cheese crumbles
- 1/3 cup Sprouted Pumpkin Seeds
- Salt & Pepper to taste
Maple dijon vinaigrette
- 3 Tbsp Maple Syrup
- 3 1/2 Tbsp Dijon Mustard
- 2 Tbsp White Balsamic Vinegar
- 4 Tbsp Olive Oil
- 1 1/2 tsp Thyme
- Salt & Pepper to taste
- 2 Tbsp Water to thin
Preparation
Prepare the delicata squash by washing the outside well, cut it lengthwise and scoop out the seeds and stringy flesh, then 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 for 20 to 25 minutes or until nicely browned, then 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, then keep mixing until the dressing comes together and add water if needed to thin before setting aside.
Cook the pasta according to the package directions, then 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, then mix thoroughly before serving.
