Fall Harvest Pasta Salad

Name: Fall Harvest Pasta Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 oz pasta of your choice; 2 cups butternut squash, diced; 2 cups kale, chopped; 1/2 cup dried cranberries; 1/2 cup nuts (walnuts or pecans), chopped; 1/4 cup olive oil; 1/4 cup maple syrup; 2 tablespoons apple cider vinegar; Salt and pepper to taste

Highlighted under: Seasonal & Festive

Celebrate the flavors of autumn with this vibrant Fall Harvest Pasta Salad. Packed with seasonal veggies like roasted butternut squash and crisp kale, this salad is tossed in a maple vinaigrette and topped with tangy cranberries and crunchy nuts, making it a perfect addition to your Thanksgiving feast or a cozy dinner. Pair it with your favorite protein for a hearty meal or serve it as a refreshing side dish that highlights the best of the season.

Created by

Piper Andrews

Last updated on 2025-11-28T09:26:19.844Z

This Fall Harvest Pasta Salad combines the best of the season in one delicious dish. With a blend of flavors and textures, it's sure to impress your friends and family.

Seasonal Ingredients for a Perfect Salad

This Fall Harvest Pasta Salad is a delightful blend of seasonal ingredients that truly capture the essence of autumn. The butternut squash not only brings a warm, comforting flavor but also a vibrant color that makes the salad visually appealing. Rich in vitamins A and C, butternut squash is a fantastic source of nutrients that support your immune system as the weather gets cooler.

Kale adds a crunchy texture and is packed with antioxidants and fiber. This green leafy vegetable complements the sweetness of roasted squash and provides a nutritious base for the salad. Mixing in the dried cranberries brings a tartness that balances the flavors beautifully, making each bite both interesting and delicious.

The Magic of Maple Vinaigrette

Dressing can make or break a salad, and the maple vinaigrette in this recipe is crafted to enhance the flavors of the ingredients rather than overpower them. Using pure maple syrup, this vinaigrette provides a natural sweetness that ties together the earthy taste of the roasted squash and the refreshing crunch of kale. The addition of apple cider vinegar adds a tangy kick, cutting through the richness of the nuts.

Created simply with whisked olive oil, maple syrup, and vinegar, this vinaigrette is not only easy to prepare but also customizable. Feel free to experiment with additional herbs or spices to make it your own. A homemade vinaigrette allows you to avoid preservatives and additives found in store-bought options, making your salad healthier and fresher.

Versatile Serving Options

One of the best things about this Fall Harvest Pasta Salad is its versatility. It can easily be served as a stand-alone meal or as a side dish. If you’re looking to make it more substantial, you can pair it with protein-rich options such as grilled chicken, roasted turkey, or chickpeas. This way, you can turn it into a wholesome dinner option fit for your Thanksgiving gathering or any cozy gathering.

Alternatively, if you're hosting a potluck or a casual get-together, this salad is perfect to bring along. It can be made ahead of time, allowing the flavors to meld together, and is an attractive dish that will impress your guests. Its bright colors and rich textures will surely bring a touch of fall to any table.

Ingredients

For the Salad

8 oz pasta of your choice
2 cups butternut squash, diced
2 cups kale, chopped
1/2 cup dried cranberries
1/2 cup nuts (walnuts or pecans), chopped

For the Maple Vinaigrette

1/4 cup olive oil
1/4 cup maple syrup
2 tablespoons apple cider vinegar
Salt and pepper to taste

Mix and match with your favorite ingredients!

Instructions

Cook the Pasta

Boil water in a large pot, add pasta, and cook according to package instructions.

Roast the Vegetables

Preheat the oven to 400°F (200°C), toss butternut squash with olive oil, salt, and roast for 25 minutes.

Make the Vinaigrette

In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, salt, and pepper.

Combine Everything

In a large bowl, combine cooked pasta, roasted squash, kale, cranberries, and nuts. Drizzle with vinaigrette and toss to combine.

Serve immediately or refrigerate for up to 2 days.

Health Benefits of Fall Ingredients

Incorporating seasonal ingredients into your meals not only enhances flavor but also maximizes nutrition. Butternut squash is known for its anti-inflammatory properties, while kale is recognized for its cancer-fighting benefits due to its high levels of glucosinolates. Eating a variety of vegetables in your diet promotes overall health and can help reduce the risk of chronic diseases.

Dried cranberries, often overlooked, are a superfood that provides antioxidants and promotes urinary tract health. Pairing these ingredients in this salad ensures that you enjoy a meal that is not only satisfying but also nourishing, making it an ideal choice for autumn.

Storing and Meal Prep Tips

If you plan on making this salad in advance, consider storing the vinaigrette separately until you're ready to serve. This prevents the greens from becoming wilted and allows the pasta and vegetables to stay fresh for longer. Store leftovers in an airtight container in the refrigerator for up to three days, making it a great option for meal prep.

When preparing this salad for a week of lunches, you can portion out individual servings with the dressing on the side. This way, you can enjoy a fresh and delicious salad each day while maintaining the crispness of the ingredients.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, this salad can be made a day in advance. Just dress it right before serving.