Roasted Fall Harvest Pasta Salad with Maple Dijon Dressing

This roasted fall harvest pasta salad is the side dish that turns a weeknight dinner into something special. Sweet caramelized squash, crispy-edged Brussels sprouts, chewy cranberries, and toasted pecans all tangled up in pasta, then slicked with a warm maple Dijon dressing.

It is hearty enough to be a main course on a busy night, but just as happy next to roast chicken or a leftover turkey sandwich. The dressing comes together while the vegetables roast, so you can pull the whole thing off in about 45 minutes.

What Makes This Salad Work

The contrast is the thing that keeps me coming back. The squash is soft and sticky, the Brussels sprouts get those crackly dark edges, and the dried cranberries hit with a sharp pop of sweetness. The pasta soaks up just enough of that tangy maple Dijon dressing to keep every bite savory and a little bright.

I reach for this one anytime the weather starts to cool down and fall produce shows up at the market. It holds up in the fridge for days, so it is a rare pasta salad that actually gets better overnight.

Ingredients

• 16 oz dried pasta: cavatappi, rotini, or shells all hold the dressing well
• 3 cups cubed butternut squash: cut into ½-inch pieces so they roast evenly
• 2 cups shaved Brussels sprouts: use a mandoline or buy them pre-shaved
• 2 tbsp olive oil: for roasting the vegetables
• ½ tsp kosher salt: plus more for the pasta water
• ¼ tsp black pepper: freshly ground if you have it
• ½ cup dried cranberries: sweetened dried cranberries are fine here
• ½ cup toasted pecans: roughly chopped, plus a few extra for the top
• ¼ cup extra virgin olive oil: for the dressing
• 2 tbsp apple cider vinegar: any light vinegar works, white vinegar in a pinch
• 1 tbsp maple syrup: the real stuff gives the best depth
• 1 tbsp Dijon mustard: smooth Dijon, not whole grain, so the dressing emulsifies
• 1 small shallot: finely minced
• 1 clove garlic: finely minced or grated

Variations and Substitutions

• Add leftover protein: shredded roast chicken or flaked salmon turn this into a packed lunch
• Make it nut-free: swap the pecans for roasted pumpkin seeds, which keep the crunch
• Add a little cheese: crumbled goat cheese or shaved parmesan folded in at the end makes it feel more substantial
• Use delicata squash: if you spot it at the market, there is no need to peel it, just slice and roast
• Try a different dried fruit: dried cherries or chopped dried figs work just as well as cranberries

Creamy Half Baked Harvest Pasta is the main dish we love pairing with this salad.

How to Make Fall Harvest Pasta Salad

Step 1: Roast the Vegetables

Preheat the oven to 400°F (200°C). On a large sheet pan, toss the cubed butternut squash and shaved Brussels sprouts with the 2 tbsp olive oil, ½ tsp kosher salt, and ¼ tsp black pepper. Spread them into a single layer so every piece has a little room to breathe.

After about 20 to 25 minutes, the squash should be fork-tender and the Brussels sprouts will be deeply browned in spots. You want those dark, crispy edges on the sprouts, they carry a lot of the roasted flavor through the whole salad.

Step 2: Boil the Pasta

Bring a large pot of generously salted water to a rolling boil. Cook the 16 oz pasta according to the package directions until it is al dente, usually about 8 to 10 minutes depending on the shape. Drain the pasta and rinse it briefly under cold water to stop the cooking and cool it down.

That quick rinse is not something I do for hot pasta dishes, but here it prevents the pasta from steaming itself soft after draining. You want it to stay firm enough to stand up to the dressing and roasted vegetables.

Step 3: Whisk the Dressing

While the vegetables roast, whisk together the ¼ cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, 1 tbsp Dijon mustard, the minced shallot, and minced garlic. Taste it and add a small pinch of salt if it needs it, plus a few cracks of black pepper.

The mixture might look a little separated at first, but a steady whisk will bring it together into a thick, glossy dressing. It will smell sharp and sweet at the same time, which is exactly what you are after.

Step 4: Toss the Salad Together

In a large mixing bowl, combine the cooled pasta, roasted vegetables, ½ cup dried cranberries, and about three-quarters of the chopped pecans. Pour the dressing over everything and toss gently until every piece is coated.

Let the salad sit for about 10 minutes before you serve it. The warm squash and pasta soak up the dressing in those minutes, and the cranberries plump a little from the moisture, which makes each bite more balanced.

Step 5: Top with the Pecans and Serve

Transfer the salad to a wide serving bowl and scatter the remaining pecans right over the top. If you want a little more color, toss on a handful of extra cranberries and a tiny drizzle of any dressing left in the bowl.

Serve it warm, at room temperature, or chilled straight from the fridge later. The crunch of those last pecans against the soft squash is the moment that makes it feel complete.

Tips for a Salad That Stays Fresh

• Let the roasted vegetables cool just slightly before tossing them with the pasta. They will still be warm enough to absorb the dressing but not so hot that they steam the bowl and make everything soggy.
• Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes if they are raw when you start. It deepens their flavor and takes no extra time while the oven preheats.
• The dressing can be made up to 3 days ahead and kept in a jar in the fridge. Just give it a good shake before using.
• If you are making the whole salad ahead, hold back about half the dressing and the remaining pecans until right before serving so the textures stay crisp.

Need more for a crowd? Here is how to scale the dressing:

Storing Leftovers

• Refrigerate: Keep the salad in a sealed container for up to 4 days. The flavors will deepen as it chills.
• Reheating: This one is built to eat cold or at room temperature, so there is no need to reheat. A quick 30-second zap is fine if you prefer it just a little warm.
• Serve cold: It is wonderful straight from the fridge, so pack it for lunch without a second thought.

What Goes Well with Fall Harvest Pasta Salad

A simple roast chicken with crispy skin is the most natural partner, the dressing echoes the poultry without competing. Grilled turkey chops with a little apple butter on the side work beautifully too, because it picks up the sweet and sharp notes. For a lighter meal, pile it next to a lemony arugula salad, the peppery greens balance the maple syrup nicely.

Frequently Asked Questions

Can I use frozen butternut squash?

Yes, you can. Spread it straight from the freezer onto the sheet pan and add 5 extra minutes to the roast time.

What is the best substitute for pecans?

Walnuts or almonds both toast up beautifully and give you that same crunch. If you need a nut-free option, roasted pumpkin seeds are a clean swap.

Can I add cheese?

Crumbled goat cheese or shaved parmesan added right before serving brings a creamy, salty bite that pairs really well with the roasted vegetables.

How do I keep the pasta from getting mushy?

Rinse it under cold water right after draining, and toss it with a tiny splash of olive oil if you are not using it within a few minutes. That stops the cooking and keeps the noodles separate.

Fall Harvest Pasta Salad Recipe

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 370

Ingredients Method Notes

Ingredients

  

• 16 oz dried pasta (cavatappi, rotini, or shells)
• 3 cups cubed butternut squash (½-inch pieces)
• 2 cups shaved Brussels sprouts
• 2 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• ½ cup dried cranberries
• ½ cup toasted pecans, roughly chopped
• ¼ cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 small shallot, finely minced
• 1 clove garlic, finely minced

Method

 

1. Preheat oven to 400°F (200°C). Toss squash and Brussels sprouts with olive oil, salt, and pepper on a sheet pan. Roast 20-25 minutes until tender and browned.
2. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
3. Whisk together extra virgin olive oil, apple cider vinegar, maple syrup, Dijon, shallot, and garlic. Season with a pinch of salt and pepper.
4. In a large bowl, combine pasta, roasted vegetables, cranberries, and three-quarters of the pecans. Pour dressing over and toss. Let sit 10 minutes.
5. Transfer to a serving bowl, top with remaining pecans and a few extra cranberries. Serve warm, at room temperature, or chilled.

Notes

The salad tastes even better the next day, so it is a great make-ahead dish for a potluck or a packed lunch. If you want a little extra dressing after it chills, whisk up a quick half batch to freshen things up.