Roasted Apple Pasta Salad
I can't remember if I was thinking about pasta when I went to bed or not (probably, because pasta takes up 80% of my brain), but the idea for this recipe came to me in a dream. Warm, jammy, but slightly crispy, roasted apples mixed with pasta and lots of other Autumnal kind of ingredients. All covered in a sweet honey and mustard dressing. It turned out pretty good; sweet, savoury and tangy and full of texture!
Vegetarian + Dairy-free
Serves 4-5 | 50 minutes
Ingredients:
1 sweet potato, peeled and diced
5 red apples, diced (cores removed)
400 gram can chickpeas, drained and rinsed
1 red onion, diced
Vegetable oil
Salt and pepper
80 grams walnuts, roughly chopped
350 grams dried wholewheat pasta
1 little gem lettuce, finely chopped
Dressing:
1 tablespoon honey (or agave syrup to make it vegan)
2 teaspoons wholegrain mustard
Handful of fresh sage, finely chopped
Salt and black pepper
Method:
1) Start by preheating your oven to 200c and line a large baking tray with parchment paper
2) Spread your sweet potato chunks out in one small section of the tray (leaving space for the rest of the ingredients), drizzle with some oil and roast them first for 10 minutes.
3) Add your apples, chickpeas and red onion to the tray with another drizzle of oil and sprinkle over some salt and pepper.
4) Roast for 20-25 minutes until the chickpeas are crispy and the apples are soft but still slightly crispy at the edges.
5) Meanwhile also cook your pasta according to package instructions and toast your walnuts in a pan or on another baking tray for a few minutes.
6) When ready drain your pasta and add everything to a large bowl.
7) Mix all the ingredients for the dressing together and pour over your salad.
8) Toss well until everything is well distributed through the salad.
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As always, if you decide to try the recipe out, feel free to share a photo with me on Instagram @lily_inthekitchen. I’d love to see your recreation.