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Autumn Pasta Salad with Roasted Squash, Kale and Feta Cheese

Get the most out of the harvest season by making a rich and nutritious vegetarian pasta salad. Roasted squash, creamy feta cheese and crunchy kale perfectly complement the gluten-free pasta, bathed in Dijon turmeric sauce.

Course Salad
Cuisine Italian
Keyword pasta salad, vegetarian pasta salad
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Author Ana Stanciu


  • 3/4 cups gluten-free pasta (rotini and fussili work best)
  • 4 kale leaves
  • 1/2 small butternut squash
  • 1/4 cup feta cheese, crumbled
  • 5 pecan nuts
  • 1 red apple cut into cubes
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1 tsp ground turmeric


  1. Preheat the oven to 175C/350F.

  2. Add the butternut squash half onto a lined baking sheet and roast in the oven for 20 minutes. Remove and set aside to cool.

  3. While the squash is roasting prepare the rest of the ingredients: cook the pasta according to the package instructions, transfer into a large bowl and set aside to cool; roughly chop the kale and cut the apple into cubes; add the Dijon, olive oil, lemon juice, turmeric, salt into a small jar, add the lid and shake to obtain a dressing.

  4. After the buternut squash cooled, cut into cubes and add into the pasta bowl, together with the rest of the ingredients and the dressing.

  5. Toss to combine, and serve right away.