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Festive Pasta Salad

15.12.2020 08:57

10 minutes prep time
25 minutes cooking time
Serves 4


½ medium butternut squash, peeled and cut into 3cm pieces*
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
1 package Planet Plant-Based chickpea fusilli
50 grams dried cranberries
1 handful parsley (about 10g), chopped
Pomegranate seeds, for serving

Tahini Dressing:
60 ml Planet Plant-Based tahini
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ginger, finely grated
1 clove garlic, finely grated
1 teaspoon Planet Plant-Based date syrup
½ teaspoon sea salt
½ teaspoon black pepper


1. Preheat the oven to 200C and line a baking sheet with parchment paper.
2. Place the butternut squash onto the baking sheet and add the olive oil, cumin,
cinnamon, salt, pepper, and cayenne pepper. Use your hands to mix to coat the squash,
then bake for 20-25 minutes, or until it can be easily pierced with a fork.
3. While the squash is baking, cook the pasta. Don’t worry if it’s done early, just rinse and
place it back into the pot (lid on) to wait.
4. To make the dressing, add the tahini, vinegar, olive oil, ginger, garlic, date syrup, salt,
and pepper into a jar or other container. Shake or whisk until very well mixed.
5. Once the butternut squash is ready, add it to a large bowl with the pasta, dried
cranberries, and parsley. Top with tahini dressing and pomegranate seeds, and serve

* or a large sweet potato.

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