Find Every Day Healthy Recipes · by Janessa★ 5.0 (3)
Fall Pasta Salad
NUTRITION · PER SERVING50M COOK
CAL 38%·PRO 40%
CARBS 70G37% OF CAL
7G FIBER0G ADDED0G INTRINSIC46G OTHER17G TOTAL SUGAR
FAT 47G56% OF CAL
12G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fall pasta salad features roasted butternut squash, crispy bacon, creamy goat cheese, and a maple Dijon vinaigrette. It's a seasonal side dish with sweet, savory, and nutty flavors.
sideamericansaladpasta🍪 sheet pangluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 small butternut squash (about 2 lbs or 4 cups, peeled and cut into 1/2 inch cubes)
- 1 red onion (diced into 1/2 inch pieces)
- 2 tbsp avocado oil (divided)
- 1/4 tsp fine sea salt
- 12 oz thin cut bacon ((or 3/4 cup of bacon bits))
- 10 oz small shaped pasta ((I used brown rice spirals))
- 4 oz goat cheese
- 1/2 cup pepitas (dry roasted)
- 1/2 cup dried cranberries
- 2 tbsp fresh thyme (finely chopped (optional))
- 1/4 cup avocado oil (or extra virgin olive oil)
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 50M
CAL 38%·PRO 40%
CARBS 70G37% OF CAL
7G FIBER0G ADDED0G INTRINSIC46G OTHER17G TOTAL SUGAR
FAT 47G56% OF CAL
12G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 805mg
- Total sugar
- 17g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1060mg
- Calcium
- 78mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 805MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.