Go Back
–+ servings

Fall Harvest Pasta Salad

A vibrant and hearty pasta salad featuring seasonal ingredients like roasted butternut squash, cranberries, and pecans, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz whole wheat pasta fusilli or penne works well
  • 2 cups butternut squash peeled and cubed
  • 1 cup fresh spinach roughly chopped
  • 1 cup dried cranberries
  • 1/2 cup pecans chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Method
 

Prepare the Butternut Squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
Cook the Pasta
  1. In a large pot, bring salted water to a boil.
  2. Add the whole wheat pasta and cook according to package instructions until al dente.
  3. Drain the pasta and rinse under cold water to cool.
Make the Dressing
  1. In a mixing bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Combine Ingredients
  1. In a large mixing bowl, combine the cooked pasta, roasted butternut squash, spinach, cranberries, and pecans.
  2. Pour the dressing over the salad and toss to combine.
  3. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gFiber: 6gSugar: 8g

Notes

This salad can be served warm or cold and is perfect for meal prep. It keeps well in the refrigerator for up to 3 days.

Tried this recipe?

Let us know how it was!