Fall Harvest Pasta Salad

Ingredients

• 8 oz pasta
• 2 lb sweet potatoes (cubed)
• 3 Honeycrisp apples (diced)
• 8 slices bacon (cooked; cook and chop)
• 1 cup dried cranberries
• 1 cup pecans
• 10 oz sharp white cheddar (cubed)
• 3 cups spinach
• 1 cup @nans.foods Harbor Maple Dijon Vinaigrette (extra for finishing; amount unspecified)
• 0.25 cup olive oil (for tossing sweet potatoes)
• 0.5 tbsp flaky salt (plus more to taste)
• 1 tsp black pepper (freshly ground)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Cube the sweet potatoes if they are not already prepared.

2. 2

   Toss the cubed sweet potatoes with the olive oil, flaky salt, and freshly ground black pepper until coated.

3. 3

   Spread the sweet potatoes on a baking sheet and roast at 425°F (220°C) for 20–25 minutes.

4. 4

   Remove the sweet potatoes from the oven and let them cool.

5. 5

   Cook the pasta according to its package directions. Drain it and let it cool.

6. 6

   Cook the bacon, then chop it.

7. 7

   Dice the apples and cube the cheddar, if they are not already prepared.

8. 8

   Combine the cooled sweet potatoes and pasta with the chopped bacon, dried cranberries, pecans, cubed cheddar, spinach, and diced apples.

9. 9

   Add 1 cup of the Harbor Maple Dijon Vinaigrette and toss everything to coat.

10. 10

    Finish with extra vinaigrette before serving.

Notes

The amount of extra vinaigrette is not specified. The source does not give a pasta cooking time or specify how to cook the bacon.

Nutrition per serving

• main
• salad
• pasta
• fall
• make-ahead
• gluten-containing