Go Back

Fall Harvest Pasta Salad

A hearty autumn-inspired pasta salad with roasted butternut squash, apples, cranberries, pecans, and maple Dijon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Salad
  • 12 oz rotini pasta cooked
  • 2 cups butternut squash cubed and roasted
  • 1 cup apple sliced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 2 cups baby spinach
Dressing
  • 0.33 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp maple syrup pure
  • 1 clove garlic minced

Equipment

  • Large mixing bowl
  • Baking sheet
  • Sauce whisk
  • Pot for pasta

Method
 

  1. Roast butternut squash at 400°F until tender and caramelized.
  2. Cook pasta until al dente, drain, and cool.
  3. Whisk together dressing ingredients until smooth.
  4. Combine pasta, squash, apples, cranberries, pecans, and spinach.
  5. Toss with dressing until evenly coated and serve.

Notes

Add dressing just before serving for best texture if making ahead.