Maple Roasted Squash & Collard Greens Pasta Salad with an Apple Cider & Dijon Vinaigrette

This week on the farm, its all about collard greens harvest and butternut squash. I love autumn flavours and this pasta salad features just that. Butternut squash is roasted with maple syrup for a sweet taste tossed with sauté collards, caramelized onions, feta, pumpkin seeds and dried cranberries for a delicious fall pasta salad you will fall in love with. 

Enjoy xoxo


4 cup butternut squash, peeled & cut in 1/2 inch cubes

2 tbsp maple syrup

1 tbsp olive oil

1/2 tsp kosher salt

1/2 tsp fresh ground pepper

450 g  Orecchiette pasta, cooked al dente as per package directions

4 cup collard greens, roughly chopped, tough stem removed 

caramelized red onions (see recipe below)

1/3 cup pumpkin seeds

1/3 cup dried cranberries

1/2 cup goat feta, crumbled

Caramelized Onions

2 tbsp olive oil

1 large red onion, thinly sliced

2 tbsp balsamic vinegar 

1/2 tsp kosher salt

1/2 tsp fresh ground black pepper


Apple Cider and Dijon Vinaigrette

3/4 cup olive oil 

 1/4 cup + 2 tbsp apple cider vinegar 

1 tbsp dijon mustard

1garlic clove, minced

1/2 tsp. salt

1/2 tsp. fresh ground pepper



Preheat oven to 400 F. Line a large baking sheet with parchment paper.

In a medium bowl, toss squash with maple syrup, olive oil and season with salt and paper.

Spread evenly on backing sheet and roast for 30-35 minutes until squash has softened and turned slightly golden

To make caramelized onions, heat oil in  a large size sauté pan. Add onions and cook for 8-10 minutes until soft and golden. Add balsamic and season with salt and pepper. Cook for 1-2 minutes stirring until onions have absorb vinegar. Transfer to a bowl and set aside. 

Place sauté pan back over medium heat. Add collards and sauté for 3-4 minutes until softened. Remove from heat and set aside

To make dressing: Whisk all ingredients together.

Drain Pasta and place in a large serving bowl. Add squash, onions, collard greens, pumpkin seeds, cranberries and feta. Toss with vinaigrette and enjoy!

SERVINGS 4-6 | PREP & COOK TIME 45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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