This is a comforting salad loaded with delicious fall flavours. Using a base of lentil and beet pasta makes this filling and satisfying. I love the gorgeous colours and the different textures in this salad. I have paired it with an apple cider vinaigrette that gives it a zing! Great to bring to thanksgiving dinners to share or use as a side dish.
4 cups of pasta 1/2 cooked butternut squash 3/4 cup of spinach 2 clementines 1 green apple 1/2 cup of pecans
Apple Cider Vinaigrette 2 cloves of garlic 1/4 2 tbsp cup of ACV 3 tbsp of maple syrup 1/4 + 2 tbsp cup of oil salt
Cook 4 cups of your favourite pasta. I used the lentil and beet pasta from Farmboy. Once cooked allow to cool. Cook a butternut squash at 375° for 35-40 minutes. Slice the squash in half, lay on a baking sheet, oil slightly and add salt and pepper. like this picture. Once cooked, cube and allow to cool (I only used half the squash, feel free to use it all)
Place the cooled down pasta in a bowl, add in the squash, spinach, chopped up apple, peeled clementines and the pecans. Now it's time to make the dressing (so easy!). In a blender, add in all the ingredients and blennnnnnnnd. Make sure the garlic is all chopped up. Taste and adjust slightly if needed. If you feel like there is not enough dressing, make more using half of the proportions. Pour onto the salad and enjoy! Check out other thanksgiving dishes, heirloom carrots + pumpkin spice fudge!