Butternut Squash Pasta Salad

• Vegan

• Produce

  • 16 oz Brussels sprouts
  • 4 cups Butternut squash
  • 1 Orange, zest of
  • 1 cup Pomegranate arils

• Condiments

  • 1 tbsp Maple syrup, pure
  • 1 tsp Mustard, Stone Ground

• Pasta & Grains

  • 1 cup Pasta, cooked

• Baking & Spices

  • 1/8 tsp Pepper, ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 8 tbsp Thrive algae vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans, raw

• Drinks

  • 1 tbsp Orange juice, fresh

Found on wonkywonderful.com

Ingredients

• 4 Tablespoons Thrive™ Algae Oil - divided
• 1 Cup Cooked Pasta of Choice (I used Acini di Pepe)
• 4 Cups Cubed Butternut Squash
• 16 ounces Brussels Sprouts - halved then quartered
• 1/2 Cup Raw Pecans - roughly chopped
• 1 Cup Pomegranate Arils (dried cranberries can be used instead)
• 1/4 Cup Thrive™ Algae Oil
• 2 Tablespoons Apple Cider Vinegar
• 1 teaspoon Stone Ground Mustard
• 1 Tablespoon Pure Maple Syrup
• Zest of 1 Orange
• 1 Tablespoon Fresh Orange Juice
• 1/4 teaspoon Sea Salt
• 1/8 teaspoon Ground Pepper

Directions

• Heat 2 Tb algae oil over medium heat in large sauté pan. Add butternut squash and cook for 10-12 minutes or until tender. Toss frequently while cooking. Transfer butternut squash to bowl and allow to cool. Add 2 Tb algae oil and Brussels sprouts to hot pan. Cook 10-12 minutes while stirring almost constantly. Add more oil as needed. Add pecans to pan 1 minute before Brussels sprouts are done. Transfer to bowl and allow to cool. Once butternut squash and Brussels sprouts have cooled, combine with cooked pasta and pomegranate arils. Coat salad with half of the vinaigrette. Salt and pepper to taste. Serve with a drizzle of vinaigrette and fresh chopped parsley.
• Combine all vinaigrette ingredients.