AUTUMN CRUNCH PASTA SALAD #vegetarian #veggies

AUTUMN CRUNCH PASTA SALAD #vegetarian #veggies

Pre-winter Crunch Pasta Salad: A straightforward pasta + spinach plate of mixed greens with crunchy apples, celery, and toasted walnuts, chewy dried cranberries, sweet mandarine oranges and covered in a tasty poppyseed vinaigrette.

We are on the whole quite fixated on pasta plates of mixed greens at my home. What's more, with Fall on the psyche, I figured it is extraordinary to consolidate a pasta plate of mixed greens with a Fall-proper serving of mixed greens. You know — apples, dried cranberries, walnuts… Fall serving of mixed greens ESSENTIALS! I'm glad to report it was an extraordinary thought since this plate of mixed greens is insane delightful.

The dressing is actually the most ideal supplement thus worth the additional minutes to whip it together. I guarantee you won't think twice about it!! In spite of the fact that, you might need to change the sugar to your own inclination — you may like it marginally less sweet or better than we did so simply remember that 🙂

Also Try Our Recipe : Vegan Cream Cheese

AUTUMN CRUNCH PASTA SALAD #vegetarian #veggies


  • 5 ounces fresh spinach half a 10 ounce bag
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) can mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans, coarsely chopped*
  • Optional: Feta cheese


  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika & onion powder
  • 4 tablespoons olive oil or vegetable oil
  • 1/2 tablespoon poppyseeds


  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the apple cider vinegar, white wine vinegar, sugar, (adjust -- more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Slowly add in the oil and pulse until just combined. Stir in the poppyseeds. IF you don't have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk (or shake jar) vigorously.
  3. Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don't add anything) over medium heat. Stir constantly until the nuts are barely fragrant -- just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans. *UPDATE: we've found we like this salad even more with the pecans coarsely chopped- you'll get more in each bite! 🙂
  10. Top the salad with the pecans and (if desired) feta cheese.
  11. Enjoy immediately.

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