Description
This Fall Pomegranate and Spinach Pasta Salad is a vibrant, refreshing mix of tender pasta, baby spinach, juicy pomegranate seeds, feta cheese, and a tangy maple-balsamic dressing — perfect for autumn gatherings or a hearty weekday lunch.
Ingredients
8 oz (225g) short pasta (penne, rotini, or farfalle)
4 cups baby spinach, fresh and washed
1 cup pomegranate seeds (arils)
½ cup crumbled feta cheese
½ cup chopped pecans or walnuts, toasted
¼ small red onion, thinly sliced
½ cup diced roasted butternut squash (optional)
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp maple syrup or honey
1 tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and rinse under cool water to stop cooking.
2. While the pasta cools, prepare the dressing: whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
3. In a large salad bowl, combine cooled pasta, baby spinach, pomegranate seeds, feta, nuts, and red onion.
4. If using roasted butternut squash, gently fold it into the salad.
5. Pour the dressing over the salad and toss until everything is evenly coated.
6. Taste and adjust seasoning if needed.
7. Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
For a vegan version, omit feta or replace with vegan cheese.
Add grilled chicken or roasted chickpeas for extra protein.
This salad can be made up to a day ahead — just add the dressing before serving.
Use arugula or kale instead of spinach for a heartier texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 8
- Sodium: 190
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 4
- Protein: 8
- Cholesterol: 10
Keywords: fall pasta salad, spinach pomegranate salad, holiday side dish, healthy pasta salad