Autumn Crunch Pasta Salad
Autumn Crunch Pasta Salad brings together tart apples, crisp celery, toasted pecans, sweet cranberries, and juicy oranges with pasta and spinach. A light poppyseed vinaigrette ties it together for a fresh, fall-inspired dish!
Ingredients
- 1-1/2 cups uncooked pasta small
- ▢5 ounces fresh baby spinach half a 10-ounce bag 6 cups
- ▢3/4 cup chopped celery
- ▢1 large Granny Smith Apple
- ▢1 teaspoon lemon juice
- ▢1 15-ounce can mandarin oranges drained, or 2 clementine oranges
- ▢3/4 cup dried cranberries
- ▢1/3 cup pecans coarsely chopped see note 1
- ▢Feta cheese optional
- Dressing
- ▢2 tablespoons apple cider vinegar
- ▢2 tablespoons white wine vinegar
- ▢2 to 4 tablespoons granulated sugar
- ▢1/8 teaspoon paprika
- ▢1/8 teaspoon onion powder
- ▢1/4 cup olive oil
- ▢1/2 tablespoon poppy seeds
- ▢Salt and pepper
Instructions
- Cook pasta according to package directions to al dente. Boil pasta in salted water (1 teaspoon salt per 4 cups water)—this is what seasons the pasta!
- While pasta cooks, add all ingredients under “Dressing” to a mason jar and 1/4 teaspoon each of salt and pepper. Seal and shake vigorously to combine.
- Once cooked, drain pasta and immediately toss with a few tablespoons of dressing, then chill dressed pasta in fridge.
- Meanwhile, thinly slice celery, thinly slice or chop apple and toss with lemon juice, and peel oranges or drain from the can.
- In a very large bowl, toss the completely cooled pasta with the spinach. Add in celery, apple, oranges, dried cranberries, and coarsely chopped pecans. Drizzle dressing over the salad and toss to combine. Add feta cheese to personal preference and enjoy immediately.
Notes
Notes
Note 1: If desired, toast the pecans. Let completely cool and then coarsely chop before adding into the salad.
To toast pecans: Place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant—just a couple of minutes. Watch carefully as the nuts are very easily scorched/burned.
Storage: This salad isn’t great leftover. If you aren’t eating it immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad. Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 33.7g | Protein: 3.5g | Fat: 10.8g | Sodium: 24mg | Fiber: 3.3g | Sugar: 17.2g
Note 1: If desired, toast the pecans. Let completely cool and then coarsely chop before adding into the salad.
To toast pecans: Place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant—just a couple of minutes. Watch carefully as the nuts are very easily scorched/burned.
Storage: This salad isn’t great leftover. If you aren’t eating it immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad. Nutrition
Serving: 1serving | Calories: 234kcal | Carbohydrates: 33.7g | Protein: 3.5g | Fat: 10.8g | Sodium: 24mg | Fiber: 3.3g | Sugar: 17.2g