Description
Fall Harvest Pasta Salad is a cozy, colorful autumn dish loaded with roasted vegetables, hearty pasta, and a sweet-tangy maple Dijon dressing. Perfect for Thanksgiving, work parties, or weeknight dinners, it captures the best flavors of the season — from caramelized squash and Brussels sprouts to tart cranberries and creamy feta. Serve it warm or chilled for the ultimate fall comfort meal.
Ingredients
Scale
For the Salad:
- 12 oz short pasta (penne, rotini, or farfalle)
- 1 medium sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 red apple, chopped
- 1 cup butternut squash, cubed
- ½ red onion, sliced thin
- ¼ cup dried cranberries
- ¼ cup toasted pecans or walnuts
- 2 oz crumbled feta cheese (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Maple Dijon Dressing:
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- Salt and pepper to taste
Equipment:
- Large mixing bowl
- Sheet pan
- Whisk
- Medium saucepan
- Serving spoon
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, butternut squash, and red onion with olive oil, salt, and pepper. Roast 25–30 minutes until caramelized and tender.
- Cook the Pasta: Boil pasta in salted water until al dente. Drain and drizzle lightly with olive oil to prevent sticking.
- Prepare the Dressing: In a bowl, whisk olive oil, maple syrup, Dijon, apple cider vinegar, and lemon juice until smooth. Season with salt and pepper.
- Assemble the Salad: Combine pasta, roasted veggies, apple, cranberries, and nuts in a large bowl. Pour dressing over and toss to coat. Add feta if using.
- Serve: Enjoy warm or chilled. Perfect for fall dinners, Thanksgiving, or meal prep lunches.
Notes
- Roast veggies until golden for the best flavor.
- Use gluten-free pasta if needed.
- Cool pasta before mixing to prevent sogginess.
- Add protein like chicken or chickpeas for a heartier meal.
- For extra crunch, top with pumpkin seeds or more nuts.
- Storage: Refrigerate up to 3 days; refresh with a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish
- Method: Roasted / Tossed
- Cuisine: American / Seasonal
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 9g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad, Maple Dijon Pasta Salad, Thanksgiving Pasta Salad, Fall Salad Recipes, Roasted Vegetable Pasta Salad, Autumn Meals, Easy Fall Sides