Fall Pasta Salad
User Reviews
5
Fall Pasta Salad
Description
This salad starts with small cubes of peeled sweet potatoes tossed with olive oil, salt, and pepper, then roasted until golden and tender in an air fryer or oven. Meanwhile, bowtie pasta is cooked just shy of fully softened to remain al dente. While still warm, the pasta is combined with fresh spinach to wilt it slightly, then mixed with roasted sweet potatoes, crumbly goat cheese, caramelized sharp cheddar, dried cranberries, pumpkin seeds, and fresh thyme leaves.
The dressing blends olive oil, maple syrup, apple cider vinegar, salt, Dijon mustard, and poppy seeds, imparting sweetness and tang that complements the roasted vegetables, creamy cheeses, and nuts. Together, the salad offers a satisfying combination of roasted, creamy, crunchy, and bright elements that reflect autumnal flavors.
This dish serves well as a side at fall dinners or a standalone packed lunch. For freshness, store the dressing and pumpkin seeds separately until serving to maintain their texture and flavor.
Ingredients
Salad
- 2 sweet potato medium
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 12 oz bowtie noodles
- 3 cups spinach
- 5 oz goat cheese crumbled
- 6 oz cheddar cheese crumbled, I used Trader Joe's caramelized sharp cheddar, sharp, white
- 6-8 talks thyme fresh
- ½ cup dried cranberries
- ⅓ cup roasted pumpkin seeds
Maple Vinaigrette
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- ½ tsp salt
- 2 tbsp Dijon mustard
- ½ tsp poppy seeds
Instructions
- Start by preparing the sweet potatoes. Preheat the airfryer (or oven) to 400°F. Peel the sweet potatoes then finely dice them (I use my beloved vegetable chopper for even cuts).
- Toss the cubes in a bowl with olive oil, salt and pepper. Once coated, put them in the airfryer and roast for 14-18 minutes or until sweet potatoes are golden brown and fork tender. **You’ll want to stir them a few times to avoid burning**. If you’re using the oven you’ll want to roast for ~30 minutes.
- Now cook the bowtie noodles 1-2 minutes less than package instructions in salted water (we want them al dente). Drain the pasta water from noodles after cooking. Don’t rinse! This helps the dressing stick better.
- Add the warm, cooked noodles to a large mixing bowl. Fold in spinach immediately (it will help wilt it a bit).
- Fold in roasted sweet potatoes, cubed cheddar cheese, pumpkin seeds, goat cheese crumbles, fresh thyme, and dried cranberries. Toss together.
- Shake all of the dressing ingredients in a mason jar until combined. Pour into the salad and toss.
- Serve warm or at room temperature. Enjoy!
Notes
- Store the salad refrigerated in an airtight container up to 4 days.
- Keep dressing and pumpkin seeds separate from the salad to preserve texture until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 631mg | 26% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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