Description
A cozy and colorful Fall Harvest Pasta Salad packed with roasted autumn vegetables, hearty pasta, and a sweet and tangy maple Dijon dressing. This versatile salad is perfect as a main dish or side for Thanksgiving, potlucks, or everyday fall meals.
Ingredients
Scale
- 12 ounces 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 ounces crumbled feta cheese (optional)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon juice
- Salt and pepper to taste (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, butternut squash, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
- While the vegetables roast, cook the pasta in salted water according to package directions until al dente. Drain and let cool slightly. Drizzle with a little olive oil to prevent sticking.
- In a small bowl, whisk together 3 tablespoons of olive oil, maple syrup, Dijon mustard, apple cider vinegar, and lemon juice until emulsified. Adjust seasoning with salt and pepper.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, chopped apple, dried cranberries, and toasted nuts.
- Pour the maple Dijon dressing over the salad and toss gently to coat. Sprinkle with feta cheese if using.
- Serve warm for a comforting meal or refrigerate and serve chilled.
Notes
- Roast vegetables until golden brown for the best flavor.
- Use gluten-free pasta for an allergy-friendly option.
- Cool pasta before mixing to prevent sogginess.
- Add grilled chicken or roasted chickpeas for a heartier meal.
- For extra crunch, top with pumpkin seeds or more nuts.
- Refrigerate leftovers in an airtight container for up to 3 days.
- 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, Autumn Pasta Salad, Seasonal Pasta Salad, Roasted Vegetable Pasta Salad, Maple Dijon Dressing, Thanksgiving Side Dish, Easy Fall Recipe