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Recipe by @munchinwithmaddie_
This thoughtfully crafted Autumn Harvest Salmon Pasta Salad brings together the best flavors of the season. Featuring tender fusilli pasta, roasted delicata squash, and crispy brussels sprouts, paired with Wild Planet Wild Pink Salmon and maple-candied pecans, this dish creates a perfect harmony of textures and tastes.
Recipe by @munchinwithmaddie_
This thoughtfully crafted Autumn Harvest Salmon Pasta Salad brings together the best flavors of the season. Featuring tender fusilli pasta, roasted delicata squash, and crispy brussels sprouts, paired with Wild Planet Wild Pink Salmon and maple-candied pecans, this dish creates a perfect harmony of textures and tastes.
2 (6oz) cans of Wild Planet Wild Pink Salmon, drained & flaked
12oz dry Fusilli Pasta
1 medium Delicata Squash (~18oz) quartered lengthwise, seeds removed & cut into 1/2" slices
1 lb Brussels Sprouts, ends trimmed & halved (or quartered if really large)
1 Tbsp Avocado Oil or olive oil
Kosher Salt & Black Pepper to taste
1 cup raw Pecan halves
¼ cup Maple Syrup
½ tsp Ground Cinnamon
¼ tsp Kosher Salt
Dash of Cayenne (optional)
¼ cup Olive Oil
2 Tbsp Apple Cider Vinegar
2 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
1 Garlic Clove minced
Kosher Salt & Black Pepper to taste
First, preheat your oven to 425F. Then, add delicata squash and brussels sprouts to a large baking sheet. Drizzle avocado oil on top and season with salt & pepper. Toss to coat and then spread out evenly on the pan, ensuring that the cut-side of the brussels sprouts are facing down and that nothing is overlapping.
Transfer baking sheet to the oven and roast for ~20 minutes, or until tender. Allow the veggies to cool before adding to the pasta salad.
Meanwhile, add maple syrup, cinnamon, salt & cayenne (if using) to a small pan over medium heat. Stir until the spices are incorporated into the maple syrup. Let it warm up for 2 minutes.
Then, add in the pecans and stir constantly until the maple syrup begins to bubble up. Reduce heat to medium-low and continue to let it cook for about 15 minutes, stirring every minute or so. The candied pecans are done when almost all of the maple syrup has evaporated.
Spread the candied pecans onto a small parchment-lined baking sheet, tray or plate. Allow them to cool down and then chop them up into rough chunks.
While the pecans are simmering, bring a medium-sized pot of water to a boil. Then, season it heavily with kosher salt before adding the pasta. Cook to al-dente according to package instructions. Drain off excess water and rinse the pasta with cold water to cool it down and prevent it from cooking further.
Add all maple dijon dressing ingredients to a small bowl or jar and stir or shake until combined and emulsified. Set aside.
To the large salad bowl, add the cooked and cooled pasta, roasted veggies, candied pecans and salmon. Then, pour maple dijon dressing over top and toss to combine. Enjoy!
