Ingredients
Pasta and Greens
- 1 pound bowtie pasta
- 2 cups baby spinach
- 2 cups arugula
Fruits and Nuts
- 1/2 cup cranberries
- 1/4 cup golden raisins
- 1/2 cup walnut halves
Cheese
- 1/2 cup crumbled feta cheese
Vinaigrette Dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil
Instructions
- Cook the Pasta: Boil the bowtie pasta according to the package directions until al dente. Drain the pasta thoroughly and set aside to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, baby spinach, arugula, cranberries, golden raisins, walnut halves, and crumbled feta cheese. Gently toss to combine the ingredients evenly.
- Prepare the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, ground black pepper, kosher salt, and olive oil until the dressing is well emulsified and combined.
- Toss the Salad: Pour your desired amount of the Dijon vinaigrette over the salad mixture. Gently toss the salad to distribute the dressing evenly without bruising the greens.
- Serve: Serve the salad immediately or chill it in the refrigerator for 15-30 minutes before serving to allow flavors to meld.
Notes
- For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds.
- You can substitute baby spinach and arugula with mixed salad greens if desired.
- This salad can be made a few hours ahead and refrigerated; add dressing just before serving if preparing in advance.
- If fresh cranberries are unavailable, dried cranberries can be used as alternative for a sweeter flavor.
- Adjust the honey in the dressing to taste depending on your preferred level of sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
