Ingredients
Scale
- 12 ounces dried pasta (such as rotini or farfalle)
- 2 cups cubed roasted butternut squash
- 4 cups packed fresh arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/3 cup toasted pecans, roughly chopped
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain the pasta immediately and rinse with cold water to stop the cooking process; set aside in a large bowl.
- Step 2: Prepare the dressing by whisking together the olive oil, maple syrup, and Dijon mustard in a small bowl until fully emulsified; season lightly with salt and black pepper to taste.
- Step 3: Add the cooled roasted butternut squash to the bowl with the pasta, then pour three-quarters of the prepared dressing over the mixture. Toss gently to ensure all ingredients are lightly coated.
- Step 4: Fold in the arugula and the toasted pecans, being careful not to over-toss, which can bruise the greens. Taste and add the remaining dressing if the salad seems dry.
- Step 5: Gently mix in the crumbled goat cheese. Cover the pasta salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Keep leftovers fresh in an airtight container for up to 3 days, noting that for maximum crunch and vibrancy, it’s best to keep the arugula and pecans separate if assembling the salad more than a few hours ahead.
- Since this is a cold salad, never reheat it; instead, if serving directly from the fridge, allow it to sit at room temperature for 10 minutes to let the dressing soften and the flavors bloom fully.
- For a hearty meal, serve this bright salad as a refreshing counterpoint to a rich, creamy fall soup, or pair it alongside a thinly sliced grilled flank steak.
- For the best flavor contrast, ensure the butternut squash is deeply caramelized during roasting, intensifying its sweetness to perfectly balance the sharp Dijon and tangy goat cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American