Fall Pasta Salad

This Fall Pasta Salad has roasted butternut and brussels tossed with kale and chicken in an apple cider vinaigrette, topped with feta.

5 from 1 vote

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Course: Lunch, Main Course, Pasta, Salad

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 484kcal

Author: Lindsey

Preheat oven to 400°F. To a half sheet pan, add the chopped brussels sprouts, butternut squash, olive oil, thyme, and a pinch of salt and pepper. Roast for 25-30 minutes, or until vegetables are tender.
8 ounces butternut squash, 8 ounces brussels sprouts, 1 tablespoon extra virgin olive oil, 1/2 teaspoon dried thyme, salt + pepper
While the vegetables are roasting, bring a large pot of salted water to a boil and then prepare pasta according to package directions. Drain when done.
8 ounces protein pasta
Meanwhile, add all dressing ingredients to a large bowl and whisk until combined. Adjust salt and pepper to taste. Set aside.
2 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 1.5 tablespoons dijon mustard, 1 tablespoon maple syrup, 1 clove garlic, salt+pepper
Once the roasted vegetables are done and pasta is drained, add them to the bowl with the dressing. Also add the chopped chicken and kale. Toss to gently combine.
2 cups finely chopped kale, 2 cups cooked, chopped chicken breast
If desired, top with feta, then serve and enjoy!
crumbled feta cheese