Fall Harvest Pasta Salad

There’s something magical about autumn — the crisp air, golden leaves, and cozy kitchen aromas. This Fall Harvest Pasta Salad captures all that seasonal goodness in one colorful bowl.

It’s hearty, sweet, savory, and fresh all at once — featuring roasted butternut squash, crisp apples, dried cranberries, and a tangy maple Dijon dressing that ties everything together beautifully. Whether you’re preparing a simple family dinner, a Thanksgiving side dish, or a comforting lunch, this pasta salad brings the warmth of fall right to your table.

Recipe Info

Ingredients You’ll Need

For the Salad:

• 12 oz (about 4 cups) short pasta (penne, rotini, or bowtie)
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt & pepper, to taste
• 1 medium Honeycrisp or Gala apple, diced
• ½ cup dried cranberries
• ½ cup chopped pecans (toasted preferred)
• ½ cup crumbled feta cheese
• 2 cups baby spinach or arugula

For the Maple Dijon Dressing:

• ⅓ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ½ teaspoon garlic powder
• Salt & pepper, to taste

Step-By-Step Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain, rinse under cool water, and set aside.
2. Roast the butternut squash:
   Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized. Let cool slightly.
3. Make the dressing:
   In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper until smooth and creamy.
4. Assemble the salad:
   In a large mixing bowl, combine cooked pasta, roasted squash, apple, cranberries, pecans, spinach, and feta. Drizzle with the maple Dijon dressing and toss gently until everything is evenly coated.
5. Serve & enjoy:
   Serve immediately for a slightly warm salad, or chill for 30 minutes for a refreshing cold version.

Helpful Notes & Tips

• Make ahead: This pasta salad keeps beautifully! Store in an airtight container for up to 3 days in the fridge.
• Keep it fresh: Add the spinach and dressing right before serving to maintain texture and brightness.
• Nut-free option: Substitute pecans with roasted pumpkin seeds (pepitas) for a crunch without nuts.

Recipe Variations

• Protein boost: Add grilled chicken, roasted turkey, or crispy bacon for a heartier version.
• Vegan version: Skip the feta and use maple-glazed tofu or vegan cheese crumbles.
• Extra crunch: Toss in roasted Brussels sprouts, sweet potato cubes, or toasted walnuts for more texture.

Serving Suggestions

• Serve alongside roasted chicken, or turkey for a fall feast.
• Pair with a cozy bowl of soup (like creamy pumpkin or tomato basil) for a complete meal.
• Garnish with extra feta and a drizzle of maple syrup for a festive touch!

Conclusion

This Fall Harvest Pasta Salad is everything we love about the season — comforting, colorful, and full of flavor. It’s a beautiful balance of sweet and savory, with each bite bringing the cozy charm of fall. Whether you enjoy it warm on a cool evening or chilled at a family gathering, this salad is sure to become an autumn favorite. Gather your loved ones, grab your forks, and dig in — fall has never tasted so good!