Fall Pasta Salad

Pasta salad is one of my favorite dishes to have on hand throughout the week for easy lunches! Who says it has to be limited to summer or spring? This recipe includes seasonal vegetables and a maple vinaigrette making it the familiar pasta salad with an autumn twist. I like to mix the goat cheese in while it’s still warm so you have a melty hint of melty cheese in every bite. Serve it cold throughout the week as an easy lunch or make the whole batch for a group!

Ingredients

- 1 lb pasta of choice
- 2 small heads of broccoli, cut into florets (or 1 bag of florets)
- 1 bag of chopped butternut squash (or a small squash peeled and chopped)
- 1 can chickpeas, rinsed and dried
- 4 links chicken apple sausage, sliced
- 2 tbsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley (optional)
- 2 tsp dried thyme
- 1 tsp dried rosemary
- salt and pepper to taste
- 1/2 red onion, thinly sliced
- 1/4 cup pumpkin seeds
- 4 oz goat cheese, crumbled

For the maple dressing:
- 1/2 cup extra virgin olive oil
- 2 tsp dijon mustard
- juice from 1 lemon
- 2 tbsp maple syrup
- Pinch of salt and pepper

Instructions:
- Preheat oven to 375 degrees. Add broccoli, chickpeas, butternut squash, and sausage to a parchment lined baking sheet. Toss with a drizzle of olive oil, all spices, salt, and pepper. Roast for 20 minutes.
- Boil pasta according to package instructions in heavily salted water. Drain and set aside.
- While veggies roast and pasta cooks make the maple dressing by combining all ingredients in a jar and shaking until combined.
- In a large bowl toss to combine cooked pasta, roasted meat + veggies, sliced onion, pumpkin seeds, goat cheese, and dressing. Top with more pumpkin seeds and goat cheese if desired.