Maple Dijon Harvest Pasta Salad
A delightful pasta salad with seasonal vegetables, salmon, and a sweet maple dijon dressing.
Ingredients
Main Ingredients
- 1 tbsp avocado oil or olive oil
- 18 oz delicata squash, quartered and sliced
- 1 lb brussels sprouts, halved
- 12 oz dry fusilli pasta
- 12 oz Wild Planet canned salmon, drained and flaked
- 1 cup raw pecan halves
- 0.25 cup maple syrup
- 0.5 tsp ground cinnamon
- 0.25 tsp kosher salt
- dash cayenne (optional)
- 0.25 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, minced
- to taste kosher salt and black pepper
Instructions
- Preheat your oven to 425°F. Place delicata squash and brussels sprouts on a large baking sheet. Drizzle with avocado oil, season with salt & pepper, and toss to coat.
- Roast the vegetables for about 20 minutes or until tender. Let them cool before adding to the pasta salad.
- In a small pan over medium heat, combine maple syrup, cinnamon, salt, and cayenne (if using). Warm for 2 minutes, then add pecans.
- Stir constantly until the maple syrup bubbles up. Reduce heat to medium-low and cook for about 15 minutes, stirring occasionally until most of the maple syrup evaporates.
- Spread the candied pecans on a parchment-lined surface to cool, then chop them into smaller pieces.
- While the pecans cook, boil a pot of salted water and cook the pasta until al dente. Drain and rinse with cold water to cool.
- In a bowl or jar, mix olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper for the dressing.
- In a large salad bowl, combine the cooked pasta, roasted veggies, candied pecans, and salmon. Pour the maple dijon dressing over the top and toss to combine.
Notes
For a vegetarian option, omit the salmon and add roasted chickpeas or tofu. For a vegan version, substitute honey for the maple syrup in the dressing.