This Fall Harvest Pasta Salad brings all the cozy flavors of autumn into one colorful, satisfying dish. Roasted butternut squash, Brussels sprouts, crisp Honeycrisp apple, creamy goat cheese, and dried cranberries are tossed with pasta and a sweet-tangy maple Dijon vinaigrette.
It works beautifully as an autumn lunch, a seasonal side dish, or a festive Thanksgiving pasta salad. The combination of roasted vegetables, fresh fruit, creamy cheese, and balsamic dressing gives every bite a delicious mix of savory, sweet, and tangy flavors.
Why You’ll Love This Recipe
This salad is packed with seasonal ingredients while remaining surprisingly simple to prepare. Roasting the butternut squash and Brussels sprouts develops their natural sweetness and gives the vegetables delicious caramelized edges.
The maple Dijon dressing ties everything together without overwhelming the other ingredients. Apples add freshness and crunch, while goat cheese gives the salad a rich, creamy finish.
It is also family-friendly and easy to customize. You can use regular rotini, chickpea pasta, or another short pasta shape, and feta works well in place of goat cheese.
Ingredients
For the Salad
- 8 oz dry pasta, such as rotini or chickpea rotini
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups Honeycrisp apple, diced
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 oz goat cheese, plus more for topping
- 1/4 cup dried cranberries, optional
For the Maple Dijon Vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it if necessary.
- Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
- Spread the butternut squash and Brussels sprouts over the prepared baking sheet. Toss with 2 tablespoons olive oil, thyme, salt, and black pepper.
- Roast for about 20 minutes. Move the vegetables slightly to make room for the diced apple, then add the apple to the baking sheet.
- Continue roasting for another 10–15 minutes, or until the squash and Brussels sprouts are tender and lightly caramelized. Remove from the oven and allow everything to cool slightly.
- Meanwhile, cook the pasta in salted boiling water according to the package directions. For firmer pasta, cook it 1–2 minutes less than the suggested time.
- Drain the pasta and toss it with a small drizzle of olive oil to prevent sticking. Set aside to cool.
- Prepare the maple Dijon vinaigrette by whisking the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper together until smooth and emulsified.
- Add the cooled pasta, roasted vegetables and apple, goat cheese, and dried cranberries to a large serving bowl.
- Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Serve the Fall Harvest Pasta Salad slightly warm, at room temperature, or chilled.
Tips & Tricks
Cut the butternut squash and Brussels sprouts into similar-sized pieces so they roast evenly. Avoid overcrowding the baking sheet, since giving the vegetables some space helps them caramelize instead of steam.
Short pasta shapes such as rotini, fusilli, bow ties, or penne work particularly well because they hold onto the maple Dijon vinaigrette.
For a butternut squash pasta salad with more texture, add toasted pecans, walnuts, or pumpkin seeds. Feta can replace goat cheese for a saltier flavor.
If you’re preparing this as a Thanksgiving pasta salad, make the vegetables, pasta, and dressing ahead of time, but keep the dressing and cheese separate until shortly before serving.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Salad, Side Dish
Method: Roasting, Boiling
Cuisine: American-Inspired
Difficulty: Easy
Dietary Notes: Vegetarian, halal-friendly; can be gluten-free when prepared with certified gluten-free pasta
Notes
Chickpea pasta is a great option if you want additional protein and a naturally gluten-free variation. Always check individual packaged ingredients when cooking for specific dietary requirements.
For a creamier salad, add extra goat cheese just before serving. Toasted pecans or pumpkin seeds are also excellent additions.
This autumn pasta salad pairs nicely with roasted chicken, grilled chicken, baked salmon, or other seasonal vegetable dishes. It can also be served on its own for a lighter meal.
Nutrition
Approximate nutrition per serving:
Calories: 440
Protein: 11 g
Carbohydrates: 48 g
Fat: 23 g
Nutrition values are estimates and will vary depending on the pasta, cheese, dressing, and optional ingredients used.
FAQ
Can I make Fall Harvest Pasta Salad ahead of time?
Yes. Cook the pasta and roast the vegetables ahead, then refrigerate them separately or together. For the freshest texture, add the goat cheese and maple Dijon vinaigrette shortly before serving.
Can I serve this pasta salad warm?
Absolutely. It is delicious slightly warm, at room temperature, or chilled. Let very hot roasted vegetables cool for a few minutes before combining them with the cheese.
What pasta works best for this recipe?
Rotini and fusilli are especially good because their grooves catch the dressing. Penne, bow ties, and chickpea pasta are also suitable choices.
Can I make this Brussels sprouts pasta salad gluten-free?
Yes. Use your favorite certified gluten-free pasta and check the labels of packaged ingredients to make sure they meet your dietary needs.
What can I substitute for goat cheese?
Feta is an easy alternative. You can also use a suitable dairy-free cheese if you want to make the salad dairy-free.
What goes well with maple Dijon pasta salad?
Roasted or grilled chicken, baked salmon, turkey, soups, and other autumn vegetable dishes all complement the sweet and tangy flavors.
Storage
Store leftover pasta salad in an airtight container in the refrigerator for up to 3–4 days. If possible, keep extra vinaigrette separate and add it before serving because pasta will gradually absorb the dressing.
For the best flavor and texture, allow refrigerated salad to sit at room temperature for around 10–15 minutes before serving and toss it again with a little reserved dressing.
Freezing is not recommended. The pasta can soften after thawing, while apples, roasted vegetables, and goat cheese may lose their original texture.
This salad generally does not need reheating. If you prefer it warm, gently warm the pasta and roasted vegetables before adding the cheese and dressing.
Similar Recipes
Fall Harvest Pasta Salad with Butternut Squash
Ingredients
For the Salad
- – 8 oz dry pasta such as rotini or chickpea rotini
- – 2 cups Brussels sprouts diced
- – 2 cups butternut squash diced
- – 2 cups Honeycrisp apple diced
- – 1 tablespoon fresh thyme chopped, or 1 teaspoon dried thyme
- – 2 tablespoons extra-virgin olive oil
- – 1 teaspoon kosher salt
- – 1/2 teaspoon black pepper
- – 4 oz goat cheese plus more for topping
- – 1/4 cup dried cranberries optional
For the Maple Dijon Vinaigrette
- – 1/3 cup extra-virgin olive oil
- – 1/4 cup balsamic vinegar
- – 1 tablespoon Dijon mustard
- – 1 tablespoon pure maple syrup
- – 1 garlic clove minced
- – 1/2 teaspoon kosher salt
- – 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it if necessary.
- Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
- Spread the butternut squash and Brussels sprouts over the prepared baking sheet. Toss with 2 tablespoons olive oil, thyme, salt, and black pepper.
- Roast for about 20 minutes. Move the vegetables slightly to make room for the diced apple, then add the apple to the baking sheet.
- Continue roasting for another 10–15 minutes, or until the squash and Brussels sprouts are tender and lightly caramelized. Remove from the oven and allow everything to cool slightly.
- Meanwhile, cook the pasta in salted boiling water according to the package directions. For firmer pasta, cook it 1–2 minutes less than the suggested time.
- Drain the pasta and toss it with a small drizzle of olive oil to prevent sticking. Set aside to cool.
- Prepare the maple Dijon vinaigrette by whisking the olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper together until smooth and emulsified.
- Add the cooled pasta, roasted vegetables and apple, goat cheese, and dried cranberries to a large serving bowl.
- Pour the vinaigrette over the salad and gently toss until everything is evenly coated. Serve the Fall Harvest Pasta Salad slightly warm, at room temperature, or chilled.
Notes
Conclusion
This Fall Harvest Pasta Salad combines some of autumn’s best ingredients in an easy dish that’s colorful enough for a holiday table but simple enough for an everyday meal. Tender butternut squash, roasted Brussels sprouts, sweet apple, creamy goat cheese, and maple Dijon vinaigrette create plenty of flavor without complicated preparation.
Serve it for a cozy fall lunch, prepare it for Thanksgiving, or add your favorite nuts, cheese, or seasonal vegetables to make it your own.