| Portions |
|---|
| Serves 8 |
Ingredients
- 1 butternut squash, peeled and diced
- 3 cups brussels sprouts, quartered
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Salt & pepper
- 350–400g rotini or orecchiette
- 2–3 large handfuls baby arugula
- ½ cup pumpkin seeds, roasted and salted
- 150g crumbled cranberry goat cheese
For the dressing:
- 2 shallots, diced
- 1 garlic clove, minced
- ¼ cup apple cider vinegar
- 2–3 tablespoon maple syrup
- 2 tablespoons grainy Dijon mustard
- ¼ teaspoon chili powder
- Pinch freshly grated nutmeg
- ½ cup olive oil
- Salt & pepper
Directions
- Heat your oven to 425ºF. Add the squash and brussels sprouts to a large sheet pan along with the oil and season with garlic powder, chili powder, salt, and pepper. Roast the vegetables for 25 to 30 minutes, stirring halfway through, until golden and tender. Transfer to a large bowl and set aside.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt and cook the pasta according to the package directions. Drain and rinse under cold water then transfer to the bowl with the vegetables. Add in the arugula, pumpkin seeds, and cheese and set aside.
- In a medium glass measuring cup or bowl, stir together the shallots, garlic, and vinegar. Add in the syrup, Dijon, chili powder, and nutmeg and whisk to combine. Whisk in the oil and season to taste with salt and pepper.
- Pour the dressing over the pasta salad and toss to combine. Serve immediately or store covered in the fridge for up to 3 days.