Back to school or work yet? Well then jazz up your lunchtime with this delicious pasta salad – packed with autumnal goodness. Roasted butternut squash cubes meet salty feta, sweet cranberries, crunchy walnuts and local Le Moulin pasta. Bring on the cozy season!
Made with Le Moulin pasta from Luxembourg as part of our collaboration.
400g Le Moulin Casarecce pasta
500g butternut squash
1 tsp rosemary, chopped
100g young spinach leaves
50g cranberries
50g walnuts
150g feta
Salt and pepper
For the dressing:
1 tbsp Dijon mustard
1 small garlic clove, crushed
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp rapeseed oil
1 tbsp honey
Balsamic vinegar, to serve
Serves 4
Preheat the oven to 200°C fan.
Peel the butternut squash and cut into 2 cm cubes. Put in a baking dish, drizzle with 2 tablespoons of olive oil and sprinkle with rosemary. Season with salt and pepper and toss evenly coat the squash.
Bake the butternut squash in the preheated oven for 30 minutes until soft.
Meanwhile, cook the pasta in salted boiling water for 8 minutes. Drain and cool under a running tap with cold water.
Put the cooled pasta in a large serving bowl.
Roughly chop the spinach, cranberries and walnuts, and add to the pasta in the bowl.
Put all the dressing ingredients in a jar, close the lid and shake to combine.
Pour the dressing over the salad and toss to combine. Crumble the feta over the salad and toss again. Adjust the seasoning with salt and pepper.
Distribute the salad between 4 plates and drizzle each portion with a bit of balsamic vinegar.
