Fall Pasta Salad with Butternut Squash and Brussels

I have always loved the vibrant flavors of fall, from crisp apples to roasted squash, and I wanted to capture that feeling in a dish that feels both comforting and fresh. That’s how my Fall Harvest Pasta Salad came to life. One afternoon, inspired by the changing leaves outside my kitchen window, I combined hearty pasta, roasted seasonal vegetables, and a light, tangy dressing. The result was a colorful, flavorful salad that instantly became a favorite in my household and among friends. Every bite carries the warmth of autumn with a hint of freshness, making it a dish that’s perfect for gatherings or a satisfying weeknight meal.

You will love this recipe because it perfectly balances textures and flavors: the tender pasta, crunchy roasted veggies, crisp apples, and creamy dressing all come together harmoniously. It’s a dish that feels indulgent but is surprisingly light. Beyond taste, it’s versatile enough to serve as a main dish, a side for dinner parties, or even packed for lunch on a busy day.

One of the best parts about this Fall Harvest Pasta Salad is its versatility. You can adjust the vegetables based on what’s in season or swap in your favorite pasta shapes to make it uniquely yours. It’s also easy to customize with different nuts, seeds, or dressings to suit your taste. The salad works beautifully warm, at room temperature, or chilled, making it perfect for any occasion.

This recipe is also incredibly affordable. Most of the ingredients are pantry staples or inexpensive seasonal produce, which means you can enjoy a gourmet-feeling dish without spending hours or breaking the budget.

Ingredients for Fall Harvest Pasta Salad:

• 12 oz pasta (fusilli or rotini work best)

• 1 cup roasted butternut squash, cubed

• 1 cup roasted Brussels sprouts, halved

• 1 cup chopped crisp apples

• 1/2 cup dried cranberries

• 1/3 cup chopped walnuts or pecans

• 1/2 cup crumbled feta cheese

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt and pepper, to taste

• Optional: chopped fresh parsley for garnish

This combination of ingredients provides a mix of sweet, savory, and nutty flavors that celebrate the best of fall. It’s a salad that’s as visually appealing as it is delicious, making it perfect for bringing autumn to your table.

Preparing the Fall Harvest Pasta Salad is simple, and the process is as enjoyable as the final result. With a few steps, you can transform fresh seasonal ingredients into a vibrant, flavorful dish that is both comforting and refreshing. This recipe is designed to be quick, easy, and customizable, so it fits perfectly into your weeknight routine or festive gatherings.

Step-by-Step Instructions for Preparation:

1. Cook the pasta: Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad. Set aside.

2. Prepare the vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the sheet and roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool slightly.

3. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, roasted vegetables, chopped apples, dried cranberries, and chopped walnuts or pecans. Gently toss to combine, ensuring the ingredients are evenly distributed.

4. Prepare the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper. Mix until the dressing is smooth and emulsified.

5. Dress the salad: Pour the dressing over the pasta and vegetables. Toss gently but thoroughly, ensuring every piece is coated with the flavorful dressing.

6. Add cheese and garnish: Sprinkle crumbled feta cheese over the salad and gently fold it in. For added freshness and visual appeal, top with chopped fresh parsley.

7. Serve or store: The salad can be served immediately at room temperature, chilled in the refrigerator, or slightly warmed if you prefer a cozy variation. It keeps well in an airtight container for 2–3 days, making it ideal for meal prep or bringing to gatherings.

This Fall Harvest Pasta Salad is quick and easy to make, taking roughly 40–50 minutes from start to finish. You can customize it by adding roasted turkey bacon or chicken ham for extra protein or swapping in seasonal vegetables like roasted carrots, sweet potatoes, or bell peppers.

It’s popular with many people because it combines familiar fall flavors in a new, approachable way. The blend of textures—the crunch of apples and nuts, the tenderness of roasted vegetables, and the creamy feta—makes every bite satisfying. Whether served at a family dinner, potluck, or holiday gathering, this salad consistently receives compliments for its balance of taste, texture, and presentation.

Fall Pasta Salad with Butternut Squash and Brussels

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The Fall Harvest Pasta Salad is a colorful and hearty salad that celebrates the flavors of autumn. It combines tender pasta, roasted seasonal vegetables, crisp apples, dried cranberries, nuts, and a tangy, slightly sweet dressing. This versatile salad works as a main dish, a side, or a meal prep favorite.

• Author: Lura Skye
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 6 1x

Ingredients

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• 12 oz pasta (fusilli or rotini)
• 1 cup roasted butternut squash, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 cup chopped crisp apples
• 1/2 cup dried cranberries
• 1/3 cup chopped walnuts or pecans
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper, to taste
• Optional: chopped fresh parsley for garnish

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Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside.
2. Roast the vegetables: Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized. Allow to cool slightly.
3. Combine salad ingredients: In a large bowl, mix cooled pasta, roasted vegetables, chopped apples, dried cranberries, and chopped nuts. Toss gently.
4. Prepare dressing: In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until smooth.
5. Dress the salad: Pour dressing over pasta and vegetables. Toss thoroughly to coat all ingredients evenly.
6. Add cheese and garnish: Fold in crumbled feta cheese and sprinkle with chopped parsley if desired.
7. Serve or store: Serve immediately at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Notes

For extra protein, add roasted turkey bacon or chicken ham.

Substitute seasonal vegetables as desired, such as roasted carrots, sweet potatoes, or bell peppers.

Add crunchy toppings like extra nuts just before serving for texture.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours or even a day in advance. Keep it refrigerated in an airtight container and add the cheese and nuts just before serving to maintain their texture.

2. Can I use a different type of pasta?
Absolutely. Fusilli or rotini work best because they hold the dressing well, but penne, farfalle, or even whole-grain pasta are great alternatives.

3. How can I make this salad vegan?
To make a vegan version, simply omit the feta cheese or use a plant-based feta alternative. Ensure the dressing doesn’t contain honey; maple syrup works perfectly.

4. Can I substitute any vegetables?
Yes, this salad is highly versatile. Roasted carrots, sweet potatoes, or bell peppers are excellent substitutes or additions. Choose vegetables that roast well and complement the autumn flavors.

5. What is the best way to store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2–3 days. Add any crunchy toppings or cheese just before serving to preserve texture.

6. Can I serve it warm?
Yes, while the salad is typically served chilled or at room temperature, lightly warming the roasted vegetables and pasta before tossing with the dressing creates a cozy, autumn-inspired variation.