I have a new favorite fall side dish to share with you, and it’s a pretty one!
This past weekend we had our neighborhood Oktoberfest celebration, complete with brats, pretzels, and plenty of good food. I love a potluck when you can get little bites of a variety of dishes and we have some good cooks in our neighborhood! I wanted to contribute something that would serve as a hearty side and incorporate the colors and flavors of my favorite season.
Enter this Fall Harvest Pasta Salad with Maple-Dijon Vinaigrette!
Served in this durable but light Perlette Serving Bowl.
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Not only is this salad absolutely gorgeous with its mix of autumn colors, but it tastes every bit as good as it looks. You have tender roasted butternut squash, sweet dried cranberries, salty feta, fresh spinach, and buttery toasted pine nuts, all tossed with a pasta of your choice (I used Rummo protein pasta, but the fall leaves pasta from Trader Joes would be especially cute in the pasta salad) and a tangy-sweet homemade dressing.
It’s such a delicious combination of flavors and textures. A little sweet, a little savory, a little crunchy, and just the right amount of zestiness from the dressing.
And the best part? It’s easy to make ahead, travels well, and can be served cold or at room temperature. Basically everything I want in a dish I’m bringing to a party!
Why You’ll Love This Fall Harvest Pasta Salad
- It’s beautiful! The orange squash, green spinach, red cranberries, and white feta make this such a festive addition to any fall table.
- The flavors are so good together. Sweet roasted squash and cranberries balance the tangy feta and Dijon dressing perfectly.
- It’s great for entertaining. You can prepare the components ahead of time and toss everything together before serving. Or toss it all together and refrigerate it until needed. I ate leftovers the next day and it still tasted excellent.
- It’s hearty without feeling heavy. A nice balance when you’re serving it alongside richer fall comfort foods.
- It’s versatile. Serve it at Oktoberfest, bring it to a potluck, or add it to your Thanksgiving spread.
Tips for the Best Fall Pasta Salad
Let the squash cool before assembling. You don’t want the hot squash wilting your spinach or melting the feta. Allow it to cool to room temperature before adding it to the bowl.
Toast your pine nuts. This only takes a few minutes in a dry skillet, but it makes such a difference in flavor. Keep a close eye on them because they can go from golden to burnt quickly!
Don’t skimp on the dressing. I used the entire batch of maple-Dijon vinaigrette, and it was just right. The pasta absorbs some of the dressing as it sits, so don’t be afraid to use it all.
What to Serve with Fall Harvest Pasta Salad
This was delicious alongside the brats and pretzels, but it would also be wonderful with grilled chicken, pork tenderloin, roasted turkey, or even as part of a Thanksgiving buffet, like a Friendsgiving! You could also add some shredded rotisserie chicken to turn it into a satisfying lunch.
If you’re looking for a dish to share at your next fall gathering, I hope you’ll give this one a try. It’s easy, beautiful, and so delicious. Enjoy!
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Fall Harvest Pasta Salad with Maple-Dijon Vinaigrette
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12–15 side servings 1x
- Category: side dish
- Method: roasting, boiling
Description
This colorful Fall Harvest Pasta Salad combines roasted butternut squash, bowtie pasta, baby spinach, dried cranberries, feta, and toasted pine nuts with a sweet and tangy maple-Dijon vinaigrette. Perfect for fall potlucks, holiday gatherings, and make-ahead meals.
Ingredients
for the pasta salad
12 oz pasta
1 medium butternut squash, peeled and diced (about 4 cups)
2 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
4 cups baby spinach, roughly chopped
3/4 cup dried cranberries
3/4 cup feta cheese, crumbled or diced
1/3 cup pine nuts
1/4 small red onion, finely diced
for the maple-Dijon vinaigrette
1/3 cup extra virgin olive oil
3 Tbsp apple cider vinegar
2 Tbsp pure maple syrup
1 1/2 Tbsp Dijon mustard
1 small garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
1. Preheat oven to 425°F. Toss diced butternut squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer on a baking sheet. Roast for 22–28 minutes, flipping halfway through, until tender and lightly caramelized. Set aside to cool.
2. Meanwhile, cook pasta in generously salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and drain thoroughly.
3. Add pine nuts to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Remove right away from the pan to cool.
4. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a mason jar. Secure the lid and shake vigorously until well combined.
5. In a large serving bowl, combine the cooled pasta, roasted butternut squash, chopped spinach, dried cranberries, and diced red onion.
6. Pour the entire batch of maple-Dijon vinaigrette over the pasta mixture and toss gently to coat evenly.
7. Mix in the feta cheese and toasted pine nuts. Taste and adjust seasonings if needed. Serve chilled or at room temperature.
Notes
Pecans can be substituted for the pine nuts. Use 1/2–3/4 cup chopped toasted pecans for a crunchier variation.
For make-ahead preparation, roast the squash, cook the pasta, and prepare the vinaigrette up to 24 hours in advance. Refrigerate separately, then assemble before serving. Keep toasted pine nuts in an airtight container until ready to use.
Refrigerate leftovers in an airtight container for up to 3–4 days. Keep chilled until serving and do not leave at room temperature for more than 2 hours.
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