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.
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
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