Fall Pasta Salad
- Sep 22, 2017
Serves:
6 Use Organic:
- 8 oz. gluten free pasta cooked al dente and cooled
- 1 lb. Brussels sprouts trimmed and cut in half
- 1 medium butternut squash peeled - seeds removed and cubed
- ¼ cup olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup pomegranate seeds
- ¼ cup pine nuts
- ¼ cup pumpkin seeds
- ¼ cup green onion thinly sliced
Dressing:
- ¼ cup olive oil
- ¼ cup apple juice
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- ¼ teaspoon salt and pepper
Directions:
- Preheat oven to 400 degrees.
- Toss butternut squash and Brussels sprouts with olive oil, salt and pepper then spread them onto a cookie sheet in a single layer and bake for 20 minutes.
- Whisk together all dressing ingredients until smooth.
- Combine all salad ingredients then toss dressing over the salad and serve.
- Lasts 3 days refrigerated.
