Description
A vibrant and delicious Green Bean Pasta Salad featuring tender pasta, roasted butternut squash, crunchy pecans, and sweet dried cranberries. This salad is perfect as a hearty side or a light main dish with a flavorful dressing that complements the earthy and sweet components.
Ingredients
Salad Ingredients
- 8 oz pasta (penne or fusilli works well)
- 12 oz fresh green beans, trimmed and halved
- 2 cups butternut squash, peeled and diced
- 1/2 cup pecans, roughly chopped
- 1/3 cup dried cranberries
- 2 tbsp olive oil (for roasting and salad)
- Salt and freshly ground black pepper, to taste
Dressing
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized.
- Cook the Pasta and Green Beans: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. In the last 3 minutes of pasta cooking, add the green beans to the pot. Drain pasta and beans together, reserving a little pasta water if needed.
- Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
- Assemble the Salad: In a large bowl, combine cooked pasta, green beans, roasted butternut squash, toasted pecans, and dried cranberries. Pour the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Notes
- Butternut squash can be roasted a day ahead and refrigerated to save time.
- Use gluten-free pasta to make this recipe gluten free.
- You can substitute pecans with walnuts or almonds as desired.
- To make it vegan, use maple syrup instead of honey in the dressing.
- Salad tastes great with a sprinkle of crumbled feta or goat cheese if not keeping vegan.
