Fall Harvest Pasta Salad with Butternut Squash

When autumn leaves start turning, I get that familiar itch to fill my kitchen with the warm, earthy scents of fall. This Fall Harvest Pasta Salad became my go-to dish after one fateful Thanksgiving when I needed something quick yet special to bring to my sister’s potluck. The roasted butternut squash and Brussels sprouts caramelizing in the oven, the tangy-sweet dressing clinging to every noodle – it’s become my edible love letter to the season. Perfect for cozy dinners or packed lunches, this salad celebrates everything wonderful about fall in one colorful, satisfying bowl.

Why You’ll Love This Fall Harvest Pasta Salad

This isn’t just another pasta salad – it’s a celebration of autumn in every bite! Here’s why it’s become my seasonal obsession:

• The flavors sing fall: Roasted squash and Brussels sprouts meet sweet cranberries and nutty pumpkin seeds for that perfect sweet-savory balance
• Meal prep magic: Toss it together in 35 minutes flat, and it actually gets better as it sits (hello, easy lunches!)
• Crowd-pleaser guaranteed: I’ve brought this to every fall gathering for years – even veggie skeptics go back for seconds
• Versatile as can be: Serve it warm, chilled, or room temp – it’s delicious every which way

Ingredients for Fall Harvest Pasta Salad

Gathering these simple ingredients is like taking a walk through the farmers’ market – each one brings its own autumn magic to the bowl. Here’s what you’ll need:

• 12 oz pasta (penne or fusilli work best – something with nooks for the dressing to cling to)
• 2 cups butternut squash, peeled and cubed into 1/2-inch pieces (trust me, uniform size means even roasting)
• 1 cup Brussels sprouts, trimmed and halved (those crispy edges are everything!)
• 1/2 cup dried cranberries, packed (the sweet little bursts that make this salad sing)
• 1/4 cup pumpkin seeds (pepitas add the perfect crunch)
• 1/4 cup extra virgin olive oil (the good stuff – it makes a difference in the dressing)
• 2 tbsp apple cider vinegar (that tangy kick balances the sweetness)
• 1 tbsp Dijon mustard (my secret for depth of flavor)
• 1 tsp maple syrup (just enough to round out the dressing)
• 1/2 tsp salt & 1/4 tsp black pepper (season to your heart’s content)

Ingredient Substitutions

No butternut squash? No problem! Here’s how to adapt based on what’s in your pantry:

• Sweet potatoes make a fabulous swap for squash – just cube them the same size
• Not a Brussels fan? Try roasted cauliflower florets instead
• Walnuts or pecans can stand in for pumpkin seeds if you prefer
• For vegan friends, skip cheese or add toasted chickpeas for protein
• Out of maple syrup? Honey or brown sugar work in a pinch

How to Make Fall Harvest Pasta Salad

Making this salad is as easy as pie (but way more satisfying, if you ask me). Here’s how I put it all together for that perfect balance of flavors and textures:

1. Cook the pasta al dente: Boil your noodles in well-salted water – they should still have a slight bite when done. Drain and let them steam dry in the colander for a minute while you prep the rest. This helps the dressing cling better later.
2. Roast those veggies to perfection: Toss your cubed squash and halved Brussels sprouts with a glug of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet (crowding leads to steaming, not roasting). At 400°F, they’ll need about 20 minutes – you want those gorgeous caramelized edges and fork-tender centers.
3. Whisk up the magic dressing: In a small bowl, combine the remaining olive oil, apple cider vinegar, Dijon, and maple syrup. Whisk until it emulsifies into a smooth, slightly thickened dressing. Taste and adjust – more vinegar for tang, more syrup for sweetness.
4. Bring it all together: While the pasta’s still warm (this is key!), toss it with the roasted veggies, cranberries, and pumpkin seeds in your biggest mixing bowl. Drizzle the dressing over everything and gently fold until every noodle is coated.
5. Let the flavors mingle: I like to let it sit for at least 15 minutes before serving – the dried cranberries plump up, and the flavors start to harmonize beautifully.

Pro Tips for Perfect Fall Harvest Pasta Salad

After making this dozens of times, I’ve learned a few tricks:

• Toss the pasta with dressing while warm – it absorbs flavors better
• Start with 3/4 of the dressing, then add more to taste after chilling
• For best texture, refrigerate at least an hour before serving
• The salad keeps beautifully for 3 days – just stir well before serving

Serving Suggestions for Fall Harvest Pasta Salad

This salad shines bright whether you’re serving it at a cozy family dinner or a festive fall gathering. My favorite way? Alongside grilled chicken thighs – their juicy richness plays perfectly with the salad’s tangy-sweet flavors. For vegetarian friends, a hunk of crusty bread and some creamy goat cheese make it a meal. Right before serving, I love scattering fresh thyme leaves over top – that herbal pop takes it to the next level. It’s equally delicious served warm, at room temp, or chilled straight from the fridge!

Storing and Reheating Fall Harvest Pasta Salad

This salad actually gets better as it sits! Just pop any leftovers into an airtight container – they’ll keep beautifully in the fridge for up to 3 days. The dressing might settle a bit, so give it a good stir before serving. If you prefer it warm, a quick 30-second zap in the microwave works perfectly. Trust me, it makes amazing next-day lunches!

Nutrition Information for Fall Harvest Pasta Salad

Just a quick note – these numbers are estimates based on the exact ingredients I use. Your mileage might vary depending on brands and measurements! Per serving, you’re looking at about 320 calories, 5g of fiber (thanks to all those veggies!), and 7g of protein. It’s packed with good-for-you fats from the olive oil and pumpkin seeds too. But honestly? I just focus on how good it makes me feel!

Frequently Asked Questions About Fall Harvest Pasta Salad

Over the years, I’ve gotten so many questions about this salad – here are the ones that pop up most often!

Can I make this ahead of time? Absolutely! In fact, I think it tastes even better after chilling overnight. Just hold off on adding the pumpkin seeds until right before serving so they stay crunchy.

What’s the best pasta substitute? If you’re going gluten-free, chickpea pasta works surprisingly well here. For lower-carb options, roasted cauliflower “rice” makes a great base – just skip the roasting step for the veggies.

Help! My dressing separated in the fridge! Don’t panic – this happens to me too! Just give it a good stir before serving. If it seems dry, drizzle with a bit more olive oil and vinegar.

Can I freeze leftovers? I wouldn’t recommend it – the veggies get mushy when thawed. But it keeps beautifully in the fridge for 3 days!

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