Autumn Pasta Salad
Autumn Pasta Salad combines roasted fall vegetables, nuts, dried fruits, and fresh herbs in a tangy dressing, creating a perfect blend of savory, sweet, and crunchy flavors.
Ingredients
- 2 Cups Bow Tie Pasta cooked
- 1/2 Cup Italian Sausage cooked
- 1/2 Cup Crumbled Feta
- 1/2 Cup Sweet Potato cut in small cubes
- 1/2 Cup Kale shredded
- 1/4 Cup Pecans crushed
- 1/4 Cup Dried Cranberries cut in halves
- 2 Tbsp Olive Oil
Maple Balsamic Dressing
- 1/4 Cup Maple Syrup
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
Instructions
- Preheat your oven to 400F and prepare a parchment-lined baking tray.
- Coat your sweet potato and kale with some olive oil then place it on your baking tray with your sausage. It can be mixed up or not! Either way works fine as they will be mixed in the end anyway.
- Put the tray in the oven to roast for 20-25 minutes. Since the sweet potato is cut small, it should roast quickly with the rest of the ingredients!
- While your veggies and sausage are roasting, prepare the dressing and boil the pasta. Add your maple syrup, balsamic vinegar, olive oil, salt, pepper, cinnamon and nutmeg into a small bowl and whisk everything together. Boil your pasta for 7 minutes or until al-dente! Strain the pasta and set aside along with your dressing.
- Once your veggies and sausage are nice and roasted, remove from oven and let cool.
- Grab a large bowl and add in your cooked bow tie pasta, cooled kale, sausage, sweet potatoes, crumbled feta, pecans, and cranberries and toss altogther.
- Spoon in as much dressing as you'd like and toss once more.
- Serve and enjoy!