Autumn Harvest Pasta Salad
This Autumn Harvest Pasta Salad is a perfect blend of cozy fall flavors, featuring roasted butternut squash, crisp apples, cranberries, pecans, and a tangy maple dressing. It’s a hearty, vibrant dish that can be served warm or cold, making it great for meal prep, potlucks, or a wholesome lunch. The balance of sweet, savory, and nutty flavors creates a deliciously satisfying bite every time!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Ingredients:
For the Pasta Salad:
8 oz (225g) short pasta (fusilli, penne, or bowtie)
2 cups butternut squash (peeled & diced)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp cinnamon (optional, for a warm touch)
1 small apple (diced, Honeycrisp or Gala works well)
⅓ cup dried cranberries
⅓ cup toasted pecans (chopped)
¼ cup crumbled feta cheese (or goat cheese)
2 tbsp pumpkin seeds (optional, for extra crunch)
2 tbsp fresh parsley (chopped)
For the Maple Dijon Dressing:
3 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard
½ tsp garlic powder
Salt & pepper to taste
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Drain, rinse with cool water, and set aside.
Roast the Butternut Squash:
Preheat oven to 400°F (200°C).
Toss diced butternut squash with olive oil, salt, pepper, and cinnamon.
Spread in a single layer on a baking sheet.
Roast for 18-20 minutes, flipping halfway through, until tender and slightly caramelized.
Let it cool slightly.
Make the Maple Dijon Dressing:
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and pepper.
Taste and adjust seasoning as needed.
Assemble the Salad:
In a large bowl, combine cooked pasta, roasted butternut squash, diced apple, dried cranberries, toasted pecans, feta cheese, and pumpkin seeds.
Pour the maple Dijon dressing over the salad and toss gently to coat.
Sprinkle with fresh parsley.
Serve & Enjoy:
Serve immediately for a warm salad, or chill in the fridge for at least 30 minutes for a cold version.
Garnish with extra feta and pecans before serving, if desired.
Tips & Tricks:
Use Different Pasta:
Whole wheat, chickpea, or gluten-free pasta work well.
Make It Vegan:
Swap feta for a plant-based cheese or omit it.
Protein Boost:
Add grilled chicken, roasted chickpeas, or quinoa.
Nut-Free Option:
Use sunflower or pumpkin seeds instead of pecans.
Storage:
Keeps well in the fridge for 3 days. If serving later, add the apples fresh to prevent browning.
Nutrition Facts (Per Serving):
Calories: ~350
Protein: ~8g
Carbs: ~45g
Fat: ~15g
Fiber: ~5g
Sugar: ~12g