This Fall Pasta Salad combines tender pasta, roasted butternut squash, crisp apple, chewy dried cranberries, crunchy pepitas, creamy goat cheese, kale, and parsley, all tossed in a sweet-tangy maple vinaigrette. It’s a cozy, colorful dish that looks beautiful on the table; perfect for Thanksgiving. The maple vinaigrette comes together in minutes and is so delicious. I love making a double batch to drizzle over roasted vegetables and leafy greens in the days that follow.
Table of Contents
Ingredient notes
- Pasta – I like orzo for this pasta salad, but rotini or farfalle work just as well. Any small-shaped pasta that holds on to dressing is a good choice.
- Butternut squash – Roasting turns it sweet and caramelized. Cut the pieces small and even so they cook at the same rate. You can also swap in sweet potatoes.
- Olive oil – Helps the squash brown instead of dry out in the oven.
- Red apple – Adds a juicy crunch and a hint of tartness. Leave the skin on for color.
- Dried cranberries – Little bursts of chewy sweetness and tang.
- Pepitas – For crunch. Chopped pecans or walnuts are great substitutes.
- Goat cheese – Creamy and tangy, it balances the sweet maple and fruit.
- Kale – Remove the tough stems and tear the leaves into bite-sized pieces. Massaging it in the dressing softens it and takes the edge off its bitterness.
- Fresh parsley (flat-leaf) – Adds a fresh, herby lift to all the rich, sweet flavors. Check out the difference between Italian parsley and curly parsley to know which is best for this salad.
- Maple vinaigrette – A combination of olive oil, maple syrup, apple cider vinegar, whole grain mustard, and salt.
- Salt and pepper – Seasons the salad and dressing, balancing and enhancing flavors.
How to make it
Step 1
Cook the pasta + roast the squash
- Boil the pasta.
- Drain it, then rinse under cold water until cool.
- Toss the diced squash with the olive oil, salt, and pepper, then spread it on a baking sheet.
- Roast for 15 to 20 minutes at 400°F, until tender and lightly caramelized. Set it aside to cool.
- You can also air fry the squash at 400°F for 16-18 minutes.
Step 2
Make the vinaigrette
- In a large bowl, whisk together the vinaigrette ingredients. Taste and adjust seasoning, if needed.
Step 3
Massage the kale
- Add the kale and massage it into the dressing for about 1 minute, until it softens.
Step 4
Toss and chill
- Add the pasta, roasted squash, apple, cranberries, pepitas, goat cheese, and parsley to the bowl of vinaigrette.
- Toss until everything is evenly coated, then taste and adjust the salt and pepper.
- Refrigerate for at least 30 minutes so the flavors meld and intensify, then serve.
Elevate Other Dishes With Extra Maple Vinaigrette
This maple vinaigrette is good, I highly recommend that you use it to add extra flavor to other dishes too. Double the batch and keep a jar in the fridge for an easy flavor boost all week. You can try it with:
- Roasted vegetables: Drizzle it over warm Brussels sprouts, sweet potatoes, or carrots right out of the oven.
- Grain bowls: Toss it with quinoa, farro, or wild rice for a quick lunch.
- Green salads: Spoon it over crisp greens, sliced pears, and toasted nuts. This Shaved Brussels Sprout Apple Salad with Pecans is the perfect pairing.
Tips and tricks
- Taste the vinaigrette before you use it. If it’s too tangy, add a splash more maple syrup. If it’s too sweet, add a little more vinegar or mustard.
- Cut the squash into small, even cubes. They’ll roast at the same rate and turn out tender and golden. You can also air fry the squash at 400-degrees for 16-18 minutes.
- Don’t skip massaging the kale. One minute of rubbing it into the dressing softens the leaves and mellows the bitterness.
- Toast the pepitas or nuts. A few minutes in a dry skillet brings out their flavor and crunch. This is optional, but worth it!
- Cool everything before assembling. Warm pasta and squash can wilt the kale and melt the goat cheese quickly.
- Rinse the pasta in cold water. It stops the cooking process and keeps the pasta from clumping.
- Add the apple last. Cut it just before tossing so it stays fresh and crisp. You can also coat the apple in some lemon juice to stop early browning.
Variations
Sweet, tangy, and full of autumn flavor, this pasta salad is easy to make with your own personal twist. Here are a few ideas to try:
- Instead of squash – Consider roast sweet potato, carrots, or Brussels sprouts as the roast veggie element to this salad.
- For crunch – Use pecans or walnuts in place of the pepitas.
- Greens – Baby spinach or arugula can replace the kale and there’s no massaging needed.
- Types of cheese – Soft crumbled feta, mozzarella balls or shaved Parmesan work well if goat cheese isn’t your thing.
- A boost of protein – Stir in grilled or shredded chicken, chickpeas, or crispy bacon.
- Pasta – I like orzo, rotini, or farfalle, but any small pasta shape that holds dressing is fine.
- Gluten-free – Use your favorite gluten-free pasta.
- Vegan – Skip the goat cheese or use a plant-based alternative.
Serving suggestions
This colorful fall pasta salad works as a side dish or a light main, and it fits right in on a holiday table or a weeknight dinner. Here are a few good things to serve with it:
- Check out these 25+ Thanksgiving Mains That Aren’t Turkey
Storing
- Keep the assembled pasta salad in an airtight container in the fridge for up to 3 to 4 days. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra vinaigrette before serving leftovers.
- For the freshest texture, store the vinaigrette separately in a jar in the fridge for up to a week and add the pepitas (or nuts) and apple just before serving. Olive oil can firm up when chilled, so let the dressing sit at room temperature for a few minutes and shake or stir it well before using.
Erin’s wine pairings for Fall Pasta Salad
Not sure which wine goes with your fall pasta salad? Here are a few favorites:
- A crisp, citrusy Sauvignon Blanc cuts through the creamy goat cheese and brightens the sweet squash.
- A lightly oaked or unoaked Chardonnay has the body to match the roasted squash and nuts.
- An off-dry Riesling echoes the maple and apple while balancing the tangy vinegar.
- A dry sparkling wine or Rosé keeps things fresh and lively alongside the dried cranberries.
- For more wine pairing options, check out this list of 7 Best Wines for Pasta.
More fall-inspired side dishes you’ll love
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Full Recipe
Fall Pasta Salad
This Fall Pasta Salad combines tender pasta, roasted butternut squash, crisp apple, chewy dried cranberries, crunchy pepitas, creamy goat cheese, kale, and parsley, all tossed in a sweet-tangy maple vinaigrette. It’s a cozy, colorful dish that looks beautiful on the table; perfect for Thanksgiving.
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Serves 6 people
Ingredients
- 8 ounces pasta (orzo, rotini or farfalle)
- 1 cup butternut squash (diced)
- 1 Tablespoon olive oil
- 1 red apple (cut into cubes)
- ½ cup dried cranberries
- ½ cup pepitas (or pecans or walnuts)
- ½ cup goat cheese (crumbled)
- 4 kale leaves (stems removed and torn into bite sized pieces)
- ¼ cup fresh parsley (minced)
- Salt and pepper (to taste)
Maple Vinaigrette
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 2 teaspoons whole grain mustard
Instructions
- Cook 8 ounces pasta according to the package instructions. Drain and rinse with cold water to cool.
- Preheat your oven to 400°F (200°C). Drizzle 1 cup butternut squash (cubed) with 1 Tablespoon olive oil, and season with a pinch of salt and pepper, toss to coat. Roast in the oven for about 15-20 minutes or until tender and slightly caramelized. Let it cool.
- In a large bowl, whisk together 1/2 cup olive oil, 1/4 cup maple syrup, 1/4 cup apple cider vinegar, 1/2 tsp salt and 2 teaspoons whole grain mustard. Season with salt and pepper, to taste. Add 4 kale leaves (torn into bite sized pieces) and massage for about 1 minute to soften it.
- Add the cooked pasta, roasted butternut squash, diced 1 red apple, ½ cup dried cranberries, ½ cup pepitas, ½ cup goat cheese and ¼ cup fresh parsley. Toss to coat. Taste and season again with salt and pepper.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
Storing
- Keep the assembled pasta salad in an airtight container in the fridge for up to 3 to 4 days. The pasta will soak up some of the dressing as it sits, so you may want to toss in a little extra vinaigrette before serving leftovers.
- For the freshest texture, store the vinaigrette separately in a jar in the fridge for up to a week and add the pepitas (or nuts) and apple just before serving. Olive oil can firm up when chilled, so let the dressing sit at room temperature for a few minutes and shake or stir it well before using.
- Taste the vinaigrette before you use it. If it’s too tangy, add a splash more maple syrup. If it’s too sweet, add a little more vinegar or mustard.
- Cut the squash into small, even cubes. They’ll roast at the same rate and turn out tender and golden.
- Don’t skip massaging the kale. One minute of rubbing it into the dressing softens the leaves and mellows the bitterness.
- Toast the pepitas or nuts. A few minutes in a dry skillet brings out their flavor and crunch. This is optional, but worth it!
- Cool everything before assembling. Warm pasta and squash can wilt the kale and melt the goat cheese quickly.
- Rinse the pasta in cold water. It stops the cooking process and keeps the pasta from clumping.
- Add the apple last. Cut it just before tossing so it stays fresh and crisp. You can also coat the apple in some lemon juice to stop early browning.
- Instead of squash – Consider roast sweet potato, carrots, or Brussels sprouts as the roast veggie element to this salad.
- For crunch – Use pecans or walnuts in place of the pepitas.
- Greens – Baby spinach or arugula can replace the kale and there’s no massaging needed.
- Types of cheese – Soft crumbled feta, mozzarella balls or shaved Parmesan work well if goat cheese isn’t your thing.
- A boost of protein – Stir in grilled or shredded chicken, chickpeas, or crispy bacon.
- Pasta – I like orzo, rotini, or farfalle, but any small pasta shape that holds dressing is fine.
- Gluten-free – Use your favorite gluten-free pasta.
- Vegan – Skip the goat cheese or use a plant-based alternative.
Nutrition
Calories: 500kcal | Carbohydrates: 54g | Protein: 11g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 9mg | Sodium: 294mg | Potassium: 331mg | Fiber: 4g | Sugar: 20g | Vitamin A: 3637IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 2mg
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