Ingredients
Scale
- 12 oz spiral pasta
- 1 cup cubed roasted butternut squash
- 1 cup cherry tomatoes halved
- 1 cup fresh spinach leaves
- 1/2 cup toasted pecans
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooked pasta, roasted squash, cherry tomatoes, spinach, and chopped basil.
- Pour the vinaigrette over the salad and toss gently to combine.
- Sprinkle toasted pecans on top and serve immediately or chilled.
Notes
- Adjust the sweetness with more honey if desired.
- For extra protein, add grilled chicken or feta cheese.
- Best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiling, mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg