Autumn Pasta Salad
This hearty fall pasta salad combines the rich flavors of roasted butternut squash, tart cranberries, and a tangy Maple Dijon salad dressing. It’s perfect for a seasonal fall gathering or a simple weeknight autumn dinner.
Fall is the perfect time to cozy up with hearty and flavorful dishes, and this Autumn Pasta Salad is just the ticket! Packed with roasted butternut squash, tart cranberries, crunchy pecans, and a tangy Maple Dijon Dressing, this salad brings all the seasonal goodness together in one big bowl.
This salad feels like a warm hug on a chilly day, making it an ideal choice for lunch, dinner, or as a satisfying fall side dish. Plus, it’s easy to whip up, so you’ll be savoring the tastes of autumn in no time.
Whether you’re preparing for a seasonal gathering, a weeknight dinner, or simply craving a healthy fall meal, this Autumn Pasta Salad will not disappoint. The mix of textures and flavors, from tender pasta to sweet cranberries and salty feta, guarantees a delicious bite every time. So, let’s dive into what makes this dish special and how you can bring it to life in your kitchen.
- What Makes This Butternut Squash Pasta Salad Recipe Healthy?
- Why You’ll Love This Easy Autumn Pasta Salad Recipe
- Ingredients you’ll need
- How to make this Autumn Pasta Salad recipe
- Tips and frequently asked questions about this Butter Nut Squash Pasta Salad recipe
- A hearty Fall side dish that’s easy to make
- Autumn Pasta Salad Recipe
What Makes This Butternut Squash Pasta Salad Recipe Healthy?
This fall salad is not only tasty but also packed with nutrients. Here’s why it’s a healthy option:
- Whole grain or gluten-free pasta can be used to make it even healthier!
- Butternut squash is loaded with vitamins A and C, which support immune health, and it adds a natural sweetness without any added sugar.
- Baby spinach provides a good dose of iron, calcium, and fiber, making the dish more nutritious and filling.
- Pecans are a great source of healthy fats and add a satisfying crunch.
- The Maple Dijon Dressing uses simple ingredients with no added preservatives, keeping it wholesome.
Why You’ll Love This Easy Autumn Pasta Salad Recipe
- Nutritious and filling – It’s not just a salad; it’s a hearty meal that can keep you full for hours.
- Quick to prepare – Ready in just 25 minutes!
- Perfect for meal prep – It stores well for a couple of days, making it a convenient option for packed lunches or quick dinners.
- Versatile – Enjoy it warm or chilled, as a main dish or a side.
- Packed with flavor – The mix of roasted squash, tangy dressing, and sweet cranberries creates a satisfying blend.
RELATED: Thanksgiving Salad with Butternut Squash and Lentils – This is a fully loaded for a meal-style salad that also makes a delicious side dish for everything from Thanksgiving to weeknight dinners. This salad is also both gluten-free and vegetarian.
Ingredients you’ll need
For the Fall Pasta salad
- 8 oz. pasta (rotini, penne, or fusilli)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil (plus 1/4 cup for the dressing)
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 2 cups baby spinach
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Tangy Maple Dijon dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper, to taste
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make this Autumn Pasta Salad recipe
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain and rinse under cold water. Set aside.
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Let it cool.
- Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Combine the ingredients: In a large bowl, mix the cooked pasta, roasted butternut squash, cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
- Dress the salad: Pour the dressing over the salad and gently toss to coat all the ingredients evenly.
- Serve or store: Enjoy the salad immediately, or refrigerate it for up to 2 days.
Make this Fall Pasta Salad recipe, then check out my Thanksgiving Salad with Butternut Squash and Lentils, my Cute Thanksgiving Turkey Charcuterie Board Idea and more of my fall salad ideas.
Tips and frequently asked questions about this Butter Nut Squash Pasta Salad recipe
Read on for tips and substitution ideas on how to make this fall salad, such as how to customize this salad, and how to store this salad.
Can I use a different type of squash?
Yes! You can use acorn squash or even sweet potatoes if butternut squash isn’t available.
Can I make this salad ahead of time?
Absolutely. It stores well in the fridge for up to 2 days, making it perfect for meal prep.
Is this salad gluten-free?
It can be if you use gluten-free pasta.
What other nuts can I use besides pecans?
Walnuts, almonds, or even pumpkin seeds would work great as substitutes.
Can I add a protein to make it a full meal?
Yes, grilled chicken, left over roasted turkey, or chickpeas would be delicious additions.
How to Store Leftovers of Autumn Pasta Salad
Store the salad in an airtight container in the fridge for up to 2 days. If you’re planning to make it ahead, keep the dressing separate and mix it in right before serving for the freshest flavor.
A hearty Fall side dish that’s easy to make
This Autumn Pasta Salad recipe brings all the best flavors of fall into one delightful dish. It’s hearty, nutritious, and perfect for a quick lunch, a weeknight dinner, or a healthy side at your next gathering. Whether you enjoy it warm or chilled, this pasta salad is a fantastic way to celebrate the season. So, grab your squash and pasta, and get ready to savor every bite of autumn!
Other Pasta Salad recipes to try
- Creamy Shrimp Pasta Salad – This creamy seafood pasta salad recipe is a delightful combination of succulent shrimp, al dente pasta, and a creamy dressing that will transport your taste buds to a sunny beachside retreat. This salad is a hearty and refreshing summer salad delight!
- Mexican Street Corn Pasta Salad – This vibrant salad combines the zesty, creamy goodness of elote (Mexican street corn) with tender pasta, making it an irresistible side dish or a stand-alone meal for those lazy days when cooking feels like a chore.
- Mandarin Chicken Pasta Salad – Packed with protein-rich chicken, as well as flavorful mandarin oranges, vegetables and a tasty dressing, this salad is an easy way to nourish your body.
- Pesto Caprese Pasta Salad – This pasta salad is loaded with your favorite pasta noodles, fresh tomatoes and mozzarella and tossed in the best tasty pesto! It’s such an easy dish and perfect for anytime of the year!
Autumn Pasta Salad Recipe
This hearty pasta salad combines the rich flavors of roasted butternut squash, tart cranberries, and a Tangy Maple Dijon dressing. It's perfect for a seasonal gathering or a simple weeknight dinner.
Ingredients
For the Fall Pasta Salad:
- 8 oz. pasta (rotini, penne or fusilli)
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 2 cups baby spinach
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
For the Maple Dijon Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse under cold water. Set aside.
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Allow to cool.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
Enjoy immediately or refrigerate for up to 2 days.
