Description
Fall Harvest Pasta Salad: A bright, cozy autumn salad featuring roasted butternut squash, dried cranberries, pecans, and a maple-Dijon dressing.
Ingredients
Scale
- 3 cups cooked pasta (fusilli, penne, or farfalle work great)
- 2 cups butternut squash, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ cup dried cranberries
- ½ cup chopped pecans (or walnuts)
- ½ cup crumbled feta or goat cheese
- 2 cups baby spinach or arugula
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 25–30 minutes, until tender and golden.
- Cook pasta according to package directions. Drain, rinse with cold water, and set aside to cool.
- In a small bowl, whisk together all dressing ingredients until smooth.
- In a large bowl, combine pasta, roasted squash, cranberries, pecans, spinach, and feta.
- Drizzle with dressing and toss gently to coat.
- Chill for 15–20 minutes before serving, or serve slightly warm for extra comfort.
Notes
- Make ahead: Roast the squash and whisk the dressing in advance. Combine just before serving for best texture.
- Make it gluten-free by using gluten-free pasta.
- Can be made vegetarian, and can be dairy-free by omitting cheese or using vegan cheese.
- Try walnuts instead of pecans, or swap dried cranberries for dried cherries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Toss / Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 350
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Fall Harvest Pasta Salad, autumn pasta salad, butternut squash salad, maple-Dijon dressing, cranberry pasta salad, cozy fall salad