Description
This Autumn Harvest Pasta Salad celebrates the cozy flavors of fall in one colorful bowl. Loaded with roasted sweet potatoes, crisp apples, cranberries, and creamy goat cheese, it’s tossed with a tangy maple Dijon dressing that ties everything together. Perfect for potlucks, lunch prep, or holiday tables.
Ingredients
Scale
- Pasta: 1 lb rotini, farfalle, orecchiette, or cavatappi
- Veg: 4 cups butternut squash (¾–1-inch cubes), 2 cups halved Brussels sprouts
- Fruit: 1 large crisp apple (Honeycrisp), ½ cup pomegranate arils, ½ cup dried cranberries
- Crunch: ½ cup toasted pecans (roughly chopped), ¼ cup toasted pepitas
- Cheese: 5 oz goat cheese (or feta), crumbled
- Herbs & aroma: 1 small shallot (minced), 1–2 tsp fresh thyme leaves, lemon zest
- Olive oil, kosher salt, black pepper
Maple-Dijon Vinaigrette
- 3 tbsp Dijon mustard
- 3 tbsp pure maple syrup
- 5–6 tbsp apple cider vinegar
- ½–¾ cup extra-virgin olive oil
- 1 small shallot, very finely minced (or 2–3 tbsp roasted shallot for a softer bite)
- ½ tsp fine kosher salt, ¼ tsp black pepper
- Optional: ½ tsp whole-grain mustard; pinch cinnamon; 1 tsp poppy seeds
Instructions
- Roast: Heat oven to 425°F (220°C). Toss squash and Brussels with olive oil, salt, and pepper. Spread on two pans. Roast 22–30 minutes, flipping once.
- Toast: Toast pecans/pepitas (oven 325°F for 6–10 minutes or dry skillet) until fragrant; cool.
- Cook pasta: Boil in well-salted water until firm al dente—reserve ¼ cup pasta water; drain.
- Whisk dressing: Combine mustard, maple, vinegar, minced shallot, salt, and pepper. Stream in oil while whisking to emulsify. Adjust to taste.
- Build base: In a big bowl, toss warm pasta + warm roasted veg with ~⅔ of dressing. Loosen with a splash of pasta water if needed.
- Fold in accents: Add apple, pomegranate, dried cranberries, half the nuts/seeds, and half the cheese. Toss gently.
- Finish: Add remaining dressing to taste. Fold in thyme, lemon zest, and the rest of the nuts/cheese. Squeeze lemon.
- Serve: Warm, room temp, or lightly chilled—Re-season before serving.
Notes
- Make ahead: Keep dressing separate until ready to serve.
- Protein boost: Add grilled chicken or chickpeas for a hearty main dish.
- Vegan option: Swap goat cheese for avocado or omit entirely.
- Crunch factor: Add roasted pumpkin seeds for texture.
- Prep Time: PT20M
- Cook Time: PT25M
- Category: Salad
- Method: Roasted / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1½ cups per serving
- Calories: 380 kcal
- Sugar: 10g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg