Harvest Pasta Salad with Roasted Squash and Kale

Name: Harvest Pasta Salad with Roasted Squash and Kale
Ingredients: 6 tbsp olive oil; 3 tbsp mustard; 3 tbsp honey; 3 tbsp yogurt; 2 tbsp lemon juice; 1 tbsp mayonnaise; 0.5 tsp salt; 0.5 tsp garlic powder; pepper; 2 cups kabocha or butternut squash; 2 tbsp olive oil; 0.75 tsp salt; 0.5 tsp garlic powder; pepper; 2 cups kale; 0.5 cup pecans; 0.5 tsp olive oil; 0.5 tbsp honey; 0.125 tsp salt; pepper; 2 sprigs fresh rosemary; 1 box Banza Rotini pasta; 0.33 cup scallions; 0.25 cup dried cranberries; 0.25 cup Parmesan

Combining all my fall favorites into one epic pasta dish!

Ingredients

For the dressing

For the squash

For the pecans

For the salad

Directions

1
Preheat oven to 425.
2
Add squash to a large sheet pan, add 2 tbsp of olive oil, ½ tsp salt, garlic powder & pepper. Toss to coat then place in oven for 22 minutes, tossing halfway.
3
Make pecans. Add pecans to a small sheet pan, add oil, honey, s&p & toss to coat. Add rosemary & place in oven for 5-6 minutes, until fragrant. Allow to cool, then roughly chop & set aside.
4
While it is roasting, make dressing. Add all ingredients to a bowl. Whisk to combine.
5
After 22 minutes, remove squash from oven, move it to one side & add kale to other side. Add remaining olive oil & salt then massage it w/ hands. Place pan back in oven for ~ 6 mins.
6
Add cooked pasta to a bowl w/ squash, kale, pecans, scallions, cranberries & dressing. Toss together until combined. Last, add the Parmesan & toss again.
7
Plate pasta, top w/ salt & pepper to taste.

See on Instagram

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