Penne Pasta Salad with Winter Greens and Cranberries
Try this Penne Pasta Salad with Winter Greens and Cranberries recipe.
Try this Penne Pasta Salad with Winter Greens and Cranberries recipe.
- salt & pepper to taste
- for the salad:
- 3 cloves of garlic minced
- 1 clove of garlic minced
- 15 ounces of winter greens (i used a combo of kale spinach & chard)
- 16 ounces of penne pasta
- 2 shallots, roughly chopped
- 4 tablespoons of toasted pine nuts
- 1/2 cup of dried cranberries
- 6 ounces of crumbled feta
- 2 tablespoons of extra virgin olive oil
- for the vinaigrette
- 1/2 cup of extra virgin olive oil
- 1/4 cup of balsamic vinegar
- 6 tablespoons of freshly squeezed orange juice
- 2 tablespoons of honey
- the zest of 1 orange
- Carbohydrate 0.4959 g
- Cholesterol 0 mg
- Fat 0.0075 g
- Fiber 0.0314999985694885 g
- Protein 0.0954 g
- Saturated Fat 0.001335 g
- Serving Size 1 1 -8 serving (177g)
- Sodium 26.0936666666667 mg
- Sugar 0.464400001430511 g
- Trans Fat 0.002265 g
- Calories 2 calories
Step-by-step
- Make the vinaigrette by combining all ingredients in a blender or mini food processor.
- Bring a large pot of water to a boil over high heat.
- Add the pasta and cook according to package instructions for al dente pasta.
- Drain and place the pasta in a large serving bowl, set aside.
- Toast the pine nuts in a medium non-stick skillet over medium-high heat, stirring frequently until toasted, about 3 minutes.
- Pour them onto a plate to cool.
- Heat 2 Tablespoons of olive oil over medium-high heat in a large sauté pan.
- Add the onions and sauté until soft, about 2-3 minutes.
- Add the garlic and sauté another minute.
- Add the greens and toss gently until just wilted, about 2 minutes.
- Add the cranberries & pine nuts.
- Season with a pinch of salt & a few grinds of freshly cracked pepper.
- Add the greens mix to the pasta and gently toss.
- Drizzle with desired amount of vinaigrette.
- Sprinkle with feta cheese and serve.
- NOTE: The vinaigrette yields about 2 cups. I initially poured 1 cup over the pasta and served the remainder on the side.
A Burst of Winter Flavors: My Penne Pasta Salad
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. So, when I crave a flavorful yet simple dish that's quick to prepare, I reach for my go-to recipe: Penne Pasta Salad with Winter Greens and Cranberries. This vibrant salad isn't just a quick weeknight dinner; it's a delicious and versatile recipe that can easily be adapted for lunch, potlucks, or even a light weekend meal.
The magic of this salad lies in its unexpected blend of flavors. The sweetness of the cranberries dances beautifully with the earthiness of the winter greens—a mix of kale, spinach, and chard, usually what I find at my local market. The salty feta cheese adds a creamy tang, while the toasted pine nuts provide a satisfying crunch. And the homemade orange-balsamic vinaigrette? It ties everything together perfectly, adding a burst of citrusy brightness.
I love the versatility of this recipe. Feeling adventurous? Experiment with different types of greens—arugula or even a spring mix would work wonderfully. Prefer a spicier kick? A pinch of red pepper flakes in the vinaigrette adds a nice touch. Don't have pine nuts? Toasted walnuts or pecans make a fantastic substitute. This salad is truly a blank canvas for your culinary creativity.
The best part? It's a breeze to prepare. While the pasta cooks, I quickly sauté the onions and greens, and toast the pine nuts. The vinaigrette comes together in a matter of minutes in a blender. Then, it's just a matter of combining everything, tossing gently, and garnishing with the feta. The entire process takes less than 30 minutes, leaving me more time to focus on what truly matters: my family.
This Penne Pasta Salad is more than just a meal; it's a celebration of fresh, seasonal ingredients. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It’s a simple joy that brightens up even the busiest of days, offering a burst of both flavor and energy to power through whatever the week throws my way. And that, my friends, is a recipe for success in my book.
This recipe allows me to use ingredients that are readily available, and its easy preparation makes it a perfect weeknight meal. It's also easily adaptable to dietary needs; simply swap out the feta for a vegan alternative for a plant-based version. The combination of sweet, savory, and tangy flavors makes it a guaranteed crowd-pleaser. I often double or triple the recipe when I know I’ll have guests over.
The beauty of this salad lies not just in its deliciousness but in its adaptability. I’ve served it at casual get-togethers, brought it to potlucks, and packed it for work lunches. It always receives rave reviews. And that's because this isn't just a salad; it's a representation of the balance and harmony I strive for in my life—a flavorful balance of work and family time, a harmonious blend of fresh ingredients and ease of preparation. It's a simple reminder that even in the midst of a busy week, there’s always time for a delicious and healthy meal, a meal that nourishes both the body and the soul.
