Winter Pasta Salad with Maple Dijon Vinaigrette
This winter pasta salad with maple Dijon vinaigrette is the perfect balance of hearty and fresh — made with roasted butternut squash, tender orecchiette pasta, baby kale, crunchy pecans, and sweet dried cranberries. It’s a cold-weather salad that feels comforting enough for winter meals while still bright and vibrant.
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Ingredients
Pasta Salad
- 1/2 pound orecchiette (or other short) pasta
- 1 small butternut squash, peeled and diced
- 3 cups baby kale
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
Maple Dijon Vinaigrette
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Toss cubed butternut squash with olive oil, salt, and pepper. Roast until tender and caramelized. Roasting brings out the squash’s natural sweetness and adds warmth to the salad.
- Boil orecchiette pasta in well-salted water until al dente. You want a little bite to the pasta, plus it will absorb some of the dressing as it continues to cook. Drain and place into a large bowl. Drizzle with a little of the dressing and combine well.
- Whisk together olive oil, Dijon mustard, maple syrup, vinegar, garlic, salt, and pepper until smooth and emulsified. I like to place all the ingredients into a mason jar, cover with a lid and shake until well combined.
- Combine pasta, roasted butternut squash, kale, cranberries, and pecans. Drizzle with the maple Dijon vinaigrette and toss until evenly coated.
- Serve warm or chilled.
Notes
*Calorie Breakdown (Estimated)
- Orecchiette pasta: ~200 calories
- Roasted butternut squash: ~60 calories
- Pecans: ~50 calories
- Dried cranberries: ~30 calories
- Maple Dijon vinaigrette: ~40–60 calories
Servings: 6 servings
Calories: 360kcal
