Fall Pasta Salad

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 15

Cooling Time: 30

Total Time: 1

Servings: people

Calories: 500kcal

Author: Platings and Pairings

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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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.

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.
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

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