If you're craving something cozy, seasonal and simple to throw together, this Fall Pasta Salad is a great option. It's loaded with roasted butternut squash and shredded Brussels sprouts, fresh kale, creamy goat cheese, and a maple Dijon dressing that pulls it all together. Toasted pepitas on top add the perfect crunch.
This salad is hearty enough to serve on its own for lunch, a cozy weeknight dinner or even as a beautiful side for fall gatherings or holiday meals. You can serve it warm or at room temperature and it holds up well if you want to make it ahead.
Whether you're cooking for yourself or sharing it with a crowd, this is one of those dishes that feels special without requiring much effort. And the best part is that it's packed with the kind of fall flavors you'll want on repeat for the entire fall season.
If you are looking for more pasta salad recipes, check out our: High Protein Pasta Salad, Lemon Orzo Salad or Pesto Tortellini Pasta Salad.
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Why We Love This Recipe
- Fall flavors: This salad highlights the best flavors of fall, featuring a mix of favorite ingredients like cozy roasted veggies, sweet cranberries, crunchy pepitas, and a tangy maple vinaigrette.
- Versatile: You can serve it warm or at room temperature, as a main dish or a side. It's easy to dress up for a dinner party or keep casual for a weekday meal.
- Make ahead friendly: Roast the veggies, cook the pasta and mix up the dressing ahead of time, then just toss everything together when you're ready to serve. It holds up well in the fridge and makes great leftovers, too.
Ingredients
Here are the ingredients you will need for this fall harvest pasta salad:
- Pasta: You will need 10 ounces of a short pasta shape. Fusilli, farfalle or rotini pasta are some great options.
- Butternut squash: To save time, feel free to use cubed butternut squash from the store.
- Brussels sprouts: Use 2 cups of shredded Brussels sprouts. You can thinly slice with a knife or shred using a food processor or mandoline.
- Kale
- Goat cheese
- Pepitas: Use hulled pumpkin seeds, toasted for extra crunch and flavor.
- Olive oil: Use a high quality extra virgin olive oil for the best flavor.
- Lemon juice: You will want to use fresh squeezed lemon juice for the brightest flavor.
- Dijon mustard
- Maple syrup: Be sure to use pure maple syrup.
- Garlic powder
- Salt & black pepper
See recipe card below for quantities.
Instructions
Let's make this pasta salad together!
- Step 1: Preheat the oven to 400°F. Spread the butternut squash and shredded Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- Step 2: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper.
- Step 3: Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl.
- Step 4: Pour the dressing over the cooked pasta and toss to coat. Add the roasted vegetables, kale and goat cheese. Toss gently to combine. Top with pepitas and serve warm or at room temperature.
Substitutions and Variations
Here are some common recipe substitutions and variations for this autumn pasta salad recipe.
- Kale: Replace kale with spinach, arugula or even baby Swiss chard for a different texture and flavor.
- Goat cheese: Feta cheese, Parmesan or shaved pecorino can be great alternatives to goat cheese.
- Pepitas: Try toasted sunflower seeds, chopped walnuts or pecans instead of pepitas for a different crunch.
- Additions: Toss in grilled chicken, roasted turkey or crispy chickpeas to make it more filling.
Equipment
Here is some kitchen equipment you will need for this autumn salad. You can find all of these products on Amazon.
- Large bowl: Toss and serve this salad in a large bowl. I find it makes mixing everything easy and looks great on the table!
- Sheet pan: Choose a sturdy, good-quality sheet pan to help the vegetables roast evenly!
Top Tips
Here are some expert tips to make this pasta salad:
- Don't overcook the pasta: Aim for al dente so the salad keeps a nice texture when tossed with the warm dressing and veggies.
- Make it ahead: Roast the veggies and cook the pasta a day ahead, then assemble when ready to eat for an easy meal prep option.
- Taste and adjust: If you like it a little sweeter, add a touch more maple syrup to the dressing.
FAQ
Yes, you can use frozen veggies to save time. Just be sure to thaw and pat them dry well before roasting so they don't steam and become mushy. You might need to roast them a little longer to get some browning.
The fastest way is to use a food processor with a slicing attachment, which gives you evenly shredded sprouts in seconds. If you don't have one, a sharp knife or mandoline slicer also works well. Be sure to slice thinly and evenly for the best texture.
Toast pepitas in a dry skillet over medium heat, stirring frequently to prevent burning. It only takes a few minutes. Once they start to pop and turn golden, remove them from the heat and let them cool before adding to the salad.
Pairing
These are my favorite dishes to serve with this recipe:
The Best Easy Fall Pasta Salad Recipe
Ingredients
For the Salad:
- 10 oz short pasta shape like fusilli or farfalle
- 2 cups butternut squash cubes
- 2 cups Brussels sprouts shredded
- 2 cups kale chopped
- 3 oz goat cheese
- ¼ cup toasted pepitas for serving
For the Dressing:
- â…“ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Roast the Vegetables: Preheat oven to 400°F. Place butternut squash cubes and shredded Brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic powder, salt, and black pepper until well combined. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and immediately transfer to a large bowl. Add the prepared dressing and toss well.
- Toss and Serve: Add roasted vegetables, kale, and goat cheese. Drizzle with dressing and toss gently. Top with pepitas and serve warm or at room temperature.
Notes
Recipe Storage:
- Refrigerator Storage: Store the salad in an airtight container in the fridge for up to 3 days, adding pepitas and goat cheese just before serving for the best texture.
- Freezer Storage: This salad isn't ideal for freezing since the veggies and dressing can become watery and lose texture after thawing.
Did You Make This Recipe?
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Donna J Wilson says
Sounds healthy and easy and delicious