Go Back
Thanksgiving Pasta Salad

Thanksgiving Pasta Salad Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.