Thanksgiving Pasta Salad with Roasted Butternut Squash & Cranberries

This pasta salad brings all the cozy flavors of a Thanksgiving spread into one big, festive bowl. It’s filled with sweet roasted squash, tangy dried cranberries, and crunchy pecans, tossed in a maple Dijon dressing that ties everything together nicely.

It holds up well at room temperature for hours, so it’s a great dish to bring to a potluck or set out on a buffet. You can make the whole thing a day ahead, and it honestly tastes even better after the flavors have a chance to mingle.

What Makes This Thanksgiving Pasta Salad So Good

Roasting the squash brings out a deep, caramelized sweetness that plays off the sharpness of the dressing. The cranberries give little bursts of chewy tartness, and the toasted pecans add a buttery crunch.

I keep coming back to this one because it’s easy to assemble and feels a little more special than a typical mayo-based pasta salad. The maple Dijon vinaigrette is bright and savory, with just enough sweetness to round out the earthy roasted vegetables.

Ingredients

• 1 lb short pasta, like rotini or farfalle: any shape that catches the dressing and small bits will work
• 3 cups (1-inch cubes) butternut squash: from about 1 medium squash, peeled and seeded
• 2 tbsp olive oil: for roasting the squash
• 1/2 tsp kosher salt: divided, plus more for cooking the pasta
• 1/4 tsp black pepper
• 3 cups chopped kale: removed from the stems and roughly chopped; lacinato or curly both work
• 1/2 cup dried cranberries: unsweetened or apple-juice sweetened are nice
• 1/2 cup pecans: toasted and roughly chopped
• 1/3 cup crumbled feta or shaved Parmesan: optional, but a salty cheese rounds out the sweet and tangy notes

For the Dressing

• 1/4 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 2 tsp Dijon mustard
• 1 small garlic clove, grated
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Variations / Substitutions

• Swap the squash: sweet potato cubes work the same way; roast them until tender and the edges are caramelized
• Change up the greens: baby spinach or arugula are softer options; toss them through right before serving
• Use a different nut: walnuts or sliced almonds add a similar toasty bite
• Add protein: leftover shredded turkey or rotisserie chicken turns this into a main dish
• Make it dairy-free: skip the cheese or use a plant-based alternative
• Choose another cheese: crumbled goat cheese or blue cheese gives a tangier finish

Crockpot Cranberry Meatballs make an easy main to round out the meal with this salad.

How To Make Thanksgiving Pasta Salad

Step 1: Roast the Butternut Squash

Set your oven to 400°F (200°C). On a rimmed baking sheet, toss the 3 cups of butternut squash cubes with the 2 tablespoons of olive oil, 1/4 teaspoon of the kosher salt, and the black pepper. Spread them into a single layer so each piece has a little space.

Roast for 25 to 30 minutes, stirring once halfway through. The squash is done when the edges are browned and you can pierce a cube easily with a fork. Let it cool on the pan while you finish the rest.

Step 2: Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the 1 pound of pasta and cook until just al dente, about 1 minute less than the package directions suggest.

Drain the pasta and rinse it briefly under cool water to stop the cooking. Shake the colander well so the pasta isn’t holding extra water that would thin the dressing later. The grains should feel cool and slightly firm.

Step 3: Whisk Together the Dressing

In a small bowl or a jar with a tight lid, combine the 1/4 cup olive oil, 3 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, the grated garlic clove, the remaining 1/4 teaspoon salt, and the pepper. Whisk or shake until the dressing looks smooth and emulsified.

It will smell bright and a little sharp from the vinegar and mustard. Give it a quick taste and adjust the salt or maple syrup if needed before you dress the salad.

Step 4: Assemble the Salad

In a very large bowl, layer the cooked pasta, roasted squash, and the 3 cups of chopped kale. Pour about three-quarters of the dressing over everything and toss gently with two big spoons until the kale starts to soften and every piece is coated.

Fold in the dried cranberries and most of the pecans, saving a small handful for the top. If you are using cheese, crumble or shave it in now and give it one more light toss.

Step 5: Finish and Serve the Salad

Transfer the pasta salad to a wide serving bowl or platter. Scatter the reserved pecans and a few extra cranberries right across the top so it looks inviting from the first glance.

Serve it at room temperature or slightly chilled. The kale stays sturdy and the squash keeps its shape, so you can set it out and not fuss over it for a while.

A Few Notes Before You Start

• Use pre-cut squash from the produce section to save time; just aim for pieces that are about 1-inch cubes so they roast evenly.
• Massage the chopped kale with a tiny drizzle of olive oil and a pinch of salt before mixing if you prefer a more tender texture.
• If you want to serve the salad warm, toss the hot pasta and warm squash straight into the dressing, then add the kale. The heat will wilt the greens slightly.
• Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until they smell nutty. It makes a big difference.

Bake times can shift a little depending on how large you cut the squash. Use this quick table to get it right.

Storing Leftovers

• Refrigerate: Store covered in the refrigerator for up to 4 days. The dressed salad holds well because the kale doesn’t get limp like softer greens would.
• Reheating: You can eat it cold straight from the fridge, or let it sit at room temperature for 15 minutes so the dressing loosens up. There’s no need to reheat it.
• Make-ahead tip: Roast the squash, cook the pasta, and make the dressing up to a day in advance. Store them separately, then toss everything together about 30 minutes before serving.

What Goes Well With Thanksgiving Pasta Salad

This salad is designed to sit next to the main event. It pairs beautifully with roasted turkey or a glazed ham because the tangy vinaigrette cuts through the richness of the meat and gravy.

It’s also a nice companion for a simple herb-roasted chicken on a weeknight when you want a taste of the holidays without a huge production. The colors and textures make the whole plate feel more abundant.

Frequently Asked Questions

Can I serve this pasta salad warm?

Yes. Toss the hot pasta and warm roasted squash straight into the dressing and kale, and the heat will wilt the greens a little. It’s just as good warm as it is at room temperature.

How can I make this recipe vegan?

The dressing is already vegan if you use pure maple syrup. Leave out the cheese or use a vegan feta alternative, and you’re all set.

Is there a gluten-free option?

Absolutely. Use your favorite gluten-free short pasta shape and cook it to the package directions. The rest of the ingredients are naturally gluten-free.

Can I use a different vinegar for the dressing?

White vinegar or champagne vinegar are nice swaps that keep the same light, bright flavor. Balsamic would be sweeter and darker, but it still works if that’s what you have.

Can I use frozen butternut squash?

Yes. Spread frozen squash cubes directly on a baking sheet without thawing, add oil and seasoning, and roast at 400°F for about 30 to 35 minutes. They won’t caramelize quite as deeply, but they still taste great.

Thanksgiving Pasta Salad Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 lb short pasta like rotini or farfalle
• 3 cups (1-inch cubes) butternut squash
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 3 cups chopped kale
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup crumbled feta or shaved Parmesan (optional)
• 1/4 cup extra-virgin olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 2 tsp Dijon mustard
• 1 small garlic clove, grated
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Method

 

1. Toss cubed squash with 2 tbsp olive oil, 1/4 tsp salt, and pepper, then roast in a single layer at 400°F for 25 to 30 minutes until tender and browned.
2. Cook pasta in salted water until al dente, drain, and rinse briefly with cool water. Shake off excess water.
3. Whisk the 1/4 cup olive oil, vinegar, maple syrup, mustard, garlic, remaining salt, and pepper until smooth.
4. In a large bowl, combine pasta, roasted squash, and kale. Pour on most of the dressing, toss, then fold in cranberries, most of the pecans, and cheese if using.
5. Transfer to a serving dish, scatter the reserved pecans and a few cranberries on top, and serve at room temperature or chilled.

Notes

If you’re making this a day ahead, keep the dressing separate and toss it through about 30 minutes before serving. The kale is sturdy enough that leftovers stay good for a few days, but the pecans will soften slightly over time.