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Butternut Squash Pasta Salad with Pumpkin Vinaigrette

Butternut Squash Pasta Salad with Pumpkin Vinaigrette

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

Fall salads just got a major upgrade with these butternut squash pasta salad with pumpkin vinaigrette. It’s easy to make, delicious and will remind you why fall veggies are the best! 


Scale

Ingredients

  • 1 package Cece’s Veggie Co Butternut Squash Noodles 
  • 1 cup quinoa, cooked
  • 1 bunch Tuscan kale
  • 1 1/2 cup shaved Brussel sprouts 
  • 1 tbsp. olive oil
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup pomegranate seeds
  • 1/4 cup grated Parmesan cheese 

For the pumpkin vinaigrette 

  • 1/4 cup pumpkin puree
  • 1/4 cup + 2 tbsp extra virgin olive oil
  • 1/2 of a lemon, juiced 
  • 2 tbsp. apple cider vinegar 
  • 1 tbsp dijon mustard
  • 1 tsp. garlic powder 
  • 1/2 tsp. ground turmeric
  • salt and pepper to taste

Instructions

  1. Cook quinoa according to package directions.
  2. Wash, and de-stem kale. Set aside. Sauté shaved Brussel sprouts in olive oil until just warmed.
  3. Add butternut squash noodles, mix together until warmed. 
  4. Remove from heat and toss with kale and quinoa. 
  5. Heat a small sauté pan and add pumpkin seeds. Lightly toast, stirring frequently just until they are slightly browned (if you hear a popping noise this is normal!) 
  6. Add all vinaigrette ingredients to a small bowl and whisk together. Add more salt or pepper as necessary once you’ve tasted it.
  7. Top butternut squash noodle mixture with toasted pumpkin seeds, pomegranate seeds, and parmesan. 

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