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Irresistible Fall Harvest Pasta Salad

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This Fall Harvest Pasta Salad combines tender pasta, roasted butternut squash, crisp apples, crunchy pecans, and a tangy maple dressing for a comforting and seasonal dish perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 8 oz pasta (penne, rotini, or bowties; whole wheat or gluten-free if preferred)
  • 2 cups butternut squash, peeled and cubed
  • 2 tbsp olive oil (for roasting the squash)
  • Salt and pepper to taste
  • 1 large apple, diced (Honeycrisp or Fuji recommended)
  • 1/2 cup pecans, roughly chopped (toasted for extra flavor)
  • 1/3 cup dried cranberries
  • 2 cups spinach, roughly chopped (or arugula as a substitute)
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 3 tbsp apple cider vinegar
  • 1/3 cup olive oil (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. Bring a large pot of salted water to a boil. Cook 8 oz of pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Preheat your oven to 400°F (200°C). Toss 2 cups of cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
  3. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 3 tbsp apple cider vinegar, and 1/3 cup olive oil. Add salt and pepper to taste. Set aside.
  4. Toast 1/2 cup of chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant (optional but recommended).
  5. In a large mixing bowl, combine the cooked pasta, roasted squash, diced apple, toasted pecans, dried cranberries, and chopped spinach.
  6. Pour the maple Dijon dressing over the salad and toss gently to coat everything evenly.
  7. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to let the flavors meld together.

Notes

[‘Don’t overcook the pasta to keep it al dente.’, ‘Spread the squash in a single layer for even roasting.’, ‘Toast the pecans for extra flavor and crunch.’, ‘Let the salad chill for 30 minutes to enhance the flavors.’, ‘If the salad feels dry after refrigeration, add a drizzle of olive oil or a splash of vinegar before serving.’]

Nutrition

Keywords: Fall pasta salad, butternut squash salad, vegetarian pasta salad, autumn recipes, maple dressing salad

Find it online: https://tempotaste.com/irresistible-fall-harvest-pasta-salad-recipe-for-cozy-nights/