Delicata Squash Pasta Salad with Pumpkin Vinaigrette
Rich roasted squash, tangy feta with pomegranate seeds and al dente pasta set the stage for a hearty fall meal, tied together with a zesty Pumpkin Vinaigrette.
Preheat oven to 400 degrees. Slice squash ¾ in. thick and toss with olive oil, salt and pepper. Arrange on a large baking sheet and roast for 30-35 minutes until fork tender, tossing halfway through cooking.
While squash cooks, prepare pasta according to package directions. Drain pasta and rinse under cold water to halt the cooking process. Divide baby lettuce among four plates and top with pasta. Top each salad with crumbled feta and pomegranate arils. Drizzle Pumpkin Vinaigrette atop each salad and serve immediately, with more dressing on the side.