Fall Pasta Salad

Fall Pasta Salad

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:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Whisk together all dressing ingredients until smooth.
  4. Combine all salad ingredients then toss dressing over the salad and serve.
  5. Lasts 3 days refrigerated.

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