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–+ servings
Fall Pasta Salad

Fall Pasta Salad with Roasted Squash and Maple Bliss

A vibrant Fall Pasta Salad with roasted squash, cranberries, and a maple vinaigrette, perfect for autumn gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Pasta (penne or rotini) Gluten-free option available.
  • 2 cups Butternut Squash (peeled, seeded, cubed)
  • 1 cup Dried Cranberries Can substitute with cherries or raisins.
  • 1 cup Pecans or Walnuts Toast before adding for enhanced flavor.
  • 1/2 cup Fresh Parsley (chopped) Cilantro can serve as a substitute.
  • 1/2 cup Goat Cheese or Feta (optional) Can be replaced with non-dairy cheese.
For the Vinaigrette
  • 1/4 cup Olive Oil
  • 2 tbsp Maple Syrup Honey or agave syrup can be swapped.
  • 2 tbsp Apple Cider Vinegar White wine vinegar is a suitable replacement.
  • 1 tbsp Dijon Mustard Yellow mustard can also be used.

Equipment

  • large pot
  • Mixing Bowl
  • Baking sheet
  • Colander
  • Whisk

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden.
  3. Prepare the Vinaigrette: Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper until emulsified.
  4. Combine the Salad Ingredients: In a large bowl, mix cooled pasta with roasted squash, cranberries, nuts, and parsley. Toss gently.
  5. Dress the Salad: Pour vinaigrette over the salad and toss gently. Add crumbled cheese if desired.
  6. Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 180mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 3000IUVitamin C: 15mgCalcium: 60mgIron: 1.5mg

Notes

Ensure pasta and roasted squash are fully cooled before mixing. Toasting nuts enhances flavor. Refrigerate for at least 30 minutes before serving for best flavor.

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