Fall Pasta Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 medium sweet potatoes

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

12 oz bowtie noodles

3 cups spinach

5 oz goat cheese (crumbled)

6-8 stalks fresh thyme

1/2 cup dried cranberries

1/3 cup roasted pumpkin seeds

1/2 cup olive oil

1/4 cup maple syrup

1/4 cup apple cider vinegar

1/2 tsp salt

2 tbsp dijon mustard

1/2 tsp poppy seeds

Directions

Start by preparing the sweet potatoes. Preheat the airfryer (or oven) to 400°F. Peel the sweet potatoes then finely dice them (I use my beloved vegetable chopper for even cuts).

Toss the cubes in a bowl with olive oil, salt and pepper. Once coated, put them in the airfryer and roast for 14-18 minutes or until sweet potatoes are golden brown and fork tender. **You’ll want to stir them a few times to avoid burning**. If you’re using the oven you’ll want to roast for ~30 minutes.

Now cook the bowtie noodles 1-2 minutes less than package instructions in salted water (we want them al dente). Drain the pasta water from noodles after cooking. Don’t rinse! This helps the dressing stick better.

Add the warm, cooked noodles to a large mixing bowl. Fold in spinach immediately (it will help wilt it a bit).

Fold in roasted sweet potatoes, cubed cheddar cheese, pumpkin seeds, goat cheese crumbles, fresh thyme, and dried cranberries. Toss together.

Shake all of the dressing ingredients in a mason jar until combined. Pour into the salad and toss.

Serve warm or at room temperature. Enjoy!

Nutrition

• Calories: 340 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Sodium: 631 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 10 g