Fall Harvest Pasta Salad

A white bowl of rotini pasta salad with roasted squash, dried cranberries, spinach, pine nuts, and crumbled feta cheese.

This Fall Harvest Pasta Salad is packed with cozy fall flavors! Sweet roasted butternut squash, fussili pasta, fresh spinach, tangy feta, dried cranberries, and crunchy pine nuts are tossed in an irresistible maple-Dijon vinaigrette. It's colorful, delicious, and perfect for Thanksgiving, fall gatherings, or an easy make-ahead lunch!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch, Salad

Cuisine: American

Diet: Vegetarian

Keyword: Butternut Squash Pasta Salad,, Roasted Butternut Squash Salad, Thanksgiving Pasta Salad

Servings: servings

Calories: 738kcal

Author: Lora

Equipment

Ingredients

For the pasta salad

1 lb pasta I used fussili, farfalle or penne work fine
4 cups butternut squash peeled and diced (medium butternut squash)
2 tablespoon extra-virgin olive oil
½ teaspoon sea salt more to taste
¼ teaspoon freshly ground black pepper
4 cups baby spinach roughly chopped
1 cup dried cranberries
1 cup feta cheese crumbled
⅓ cup pine nuts lightly toasted
¼ cup small red onion diced (or shallot)

For the maple-Dijon vinaigrette

½ cup extra virgin olive oil
4 tablespoon apple cider vinegar
3 tablespoon pure maple syrup
1 ½ tablespoon Dijon mustard
1 small garlic clove minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Roast the butternut squash

Preheat the oven to 425°F. Add the diced butternut squash to a baking sheet and toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread into an even layer and roast for 22–28 minutes, flipping halfway through, until tender and lightly caramelized around the edges. Set aside to cool.

Cook the pasta

While the squash is roasting, bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and briefly rinse with cool water to stop the cooking. Drain very well and set aside to cool.

Toast the pine nuts

Add the pine nuts to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring often, until lightly golden and fragrant. Keep an eye on them, as they can burn quickly. Transfer immediately to a plate to cool.

Make the maple-Dijon vinaigrette

Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper to a mason jar. Close tightly and shake until the dressing is smooth and combined.

Assemble the salad

In a large serving bowl, combine the cooled pasta, roasted butternut squash, chopped spinach, dried cranberries, and red onion.

Add the dressing

Pour the maple-Dijon vinaigrette over the pasta salad and gently toss until everything is evenly coated.

Finish the salad

Gently fold in the feta cheese and toasted pine nuts. Taste and adjust with additional salt and pepper, if needed.

Serve

Serve right away at room temperature, or chill until ready to serve. If refrigerated, let the pasta salad sit out for about 15–20 minutes before serving for the best flavor.

Notes

Pasta: A short pasta shape works best for this recipe. Fusilli, farfalle, rotini, penne, or orecchiette are all great options because they hold onto the vinaigrette.
Butternut squash: Cut the squash into evenly sized cubes so they roast at the same rate. You want them tender but still firm enough to hold their shape in the salad.
Caramelization: Give the squash plenty of room on the baking sheet. If the pieces are crowded, they will steam instead of getting those delicious caramelized edges.
Spinach: Baby spinach works best. Roughly chop larger leaves so they mix easily throughout the pasta.
Red onion: If you prefer a milder onion flavor, soak the diced red onion in cold water for about 10 minutes, then drain and pat dry before adding it to the salad.
Cranberries: Dried cranberries add a nice touch of sweetness. Dried cherries would also be delicious.
Pine nuts: Toasting the pine nuts makes a big difference in flavor. Remove them from the skillet as soon as they turn golden so they don't continue cooking in the hot pan.
Nut substitution: Chopped toasted pecans or walnuts can be substituted for the pine nuts. Use about ½–¾ cup.
Feta: Crumbled feta adds a salty, creamy contrast to the sweet squash and cranberries. Goat cheese is another good option if you prefer.
Vinaigrette: Shake the dressing again just before adding it to the salad, since the oil and vinegar may separate as it sits.
Dressing to taste: If you prefer a lighter pasta salad, start with about three-quarters of the dressing and add more as needed.
Make ahead: The squash, pasta, and vinaigrette can all be prepared up to 24 hours in advance. Store them separately in the refrigerator and assemble the salad closer to serving time.
Serving temperature: This pasta salad is delicious chilled or at room temperature. I prefer letting it sit out for a few minutes before serving so all the flavors come through.
Holiday serving: This makes a beautiful fall side dish for Thanksgiving or any autumn gathering, especially alongside roasted chicken, turkey, or pork.
Add protein: For a heartier meal, add grilled chicken, roasted turkey, or chickpeas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Before serving leftovers: Give the salad a good toss and, if it seems a little dry, add a small drizzle of olive oil or a splash of apple cider vinegar to freshen it up.
Food safety: Keep refrigerated until ready to serve and avoid leaving the pasta salad at room temperature for more than 2 hours.

Nutrition