The scent of fallen leaves, cozy sweaters, and the first hint of woodsmoke in the air… Fall is a feeling as much as it is a season. And for me, it always brings a deep craving for hearty, comforting food. But comfort doesn’t have to mean heavy and complicated! This Fall Harvest Pasta Salad is my answer to that craving. It’s bright, flavorful, and a beautiful celebration of all the wonderful things autumn brings. Trust me, once you try it, you’ll understand why it becomes a go-to dish all season long.
Why You’ll Love This Recipe
Let’s be honest, sometimes a salad feels like an afterthought. Not this one! This Fall Harvest Pasta Salad is a complete meal. It’s packed with flavor, texture, and good-for-you ingredients. Here’s why I think it’s so special:
- It’s a Flavor Explosion: Sweet butternut squash, tangy cranberries, savory roasted pecans, and a creamy maple-dijon dressing create a symphony of tastes.
- It’s Beautiful: Honestly, this salad looks gorgeous. The vibrant colors of fall practically burst from the bowl. It’s perfect for a potluck, a light lunch, or even a casual dinner party.
- It’s Easy to Make: No complicated techniques here! This recipe comes together in under an hour, even with the roasting. Who doesn’t love that?
- It’s Versatile: Feel free to swap ingredients based on what you have or what you love. (More on variations below!)
- It’s Customizable: Want more protein? Add grilled chicken or chickpeas. Need it vegan? Easily done! (See serving suggestions.)
- It’s Perfect for Meal Prep: Make a big batch on Sunday and enjoy it for lunch all week. It holds up beautifully!
- It Tastes Like Fall in a Bowl: Seriously, that’s the best reason of all! It embodies the season’s comforting flavors.
The Ingredient List – What You’ll Need
Here’s what you’ll need to create this delicious Fall Harvest Pasta Salad. I’ve included measurements, but don’t be afraid to adjust to your personal taste!
For the Pasta:
- 1 pound pasta (rotini, penne, farfalle, or your favorite short shape – gluten-free works too!)
For the Roasted Vegetables:
- 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad:
- 1 cup dried cranberries
- 1 cup toasted pecans, roughly chopped
- 1 red onion, thinly sliced (about ½ cup)
- ½ cup crumbled goat cheese (optional, but delicious!)
- ½ cup chopped fresh parsley
For the Maple-Dijon Dressing:
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Step-by-Step Cooking Instructions
Okay, let’s get cooking! This recipe is really straightforward. Let’s break it down into manageable steps.
Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread it in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Let it cool slightly.
Cook the Pasta: While the squash is roasting, cook the pasta according to package directions. Reserve about ½ cup of the pasta water before draining. This starchy water is liquid gold – it helps the dressing cling to the pasta! Drain the pasta and rinse with cold water to stop the cooking process. Set aside.
Toast the Pecans (if not already toasted): If your pecans aren’t already toasted, spread them in a single layer on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Watch them carefully – they burn easily! Let them cool and roughly chop.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed. You might want a little more maple syrup for sweetness or a bit more vinegar for tang.
Assemble the Salad: In a large bowl, combine the cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, red onion, and goat cheese (if using).
Dress the Salad: Pour the maple-dijon dressing over the salad. Toss gently to coat everything evenly. If the salad seems a little dry, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Garnish and Serve: Sprinkle with chopped parsley. Serve immediately, or chill for later.
Tips, Variations, and Serving Suggestions
Tips for Success:
- Don’t Overcook the Squash: Slightly firm is better than mushy. It will soften more as it sits in the salad.
- Toast Your Own Pecans: They really do taste better than store-bought toasted ones.
- Taste as You Go: Don’t be afraid to adjust the dressing to your liking.
- Make Ahead: The salad can be made a day ahead. The flavors actually meld together even more overnight!
Variations to Try:
- Add Protein: Grilled chicken, chickpeas, or cannellini beans would be great additions.
- Swap the Cheese: Feta cheese is a delicious alternative to goat cheese.
- Different Veggies: Brussels sprouts (halved and roasted), roasted sweet potatoes, or chopped apples would all work well.
- Spice It Up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Vegan Version: Simply omit the goat cheese and ensure your maple syrup is vegan (some use bone char in processing).
Serving Suggestions:
- As a Side Dish: Perfect with roasted chicken, pork, or grilled fish.
- As a Light Lunch: Enjoy a generous portion on its own.
- At a Potluck: It’s always a crowd-pleaser!
- Pack for Lunch: This salad travels well and is a healthy and satisfying lunch option.
Nutritional Information (Approximate, per serving)
(Please note: This is an estimate and will vary depending on specific ingredients used.)
- Calories: 450-550
- Protein: 12-15g
- Fat: 20-25g
- Carbohydrates: 55-65g
- Fiber: 8-10g
So, there you have it! This Fall Harvest Pasta Salad is a delicious and easy way to celebrate the flavors of autumn. It’s packed with goodness and guaranteed to satisfy your cravings. Give it a try – I think you’ll be hooked! Happy cooking, and enjoy!
