Fall Harvest Pasta Salad
A vibrant pasta salad celebrating the flavors of autumn with hearty ingredients like roasted vegetables, fresh greens, and a tangy maple vinaigrette.
Ingredients
For the Salad
- 12 oz pasta (farfallini or penne) Choose a hearty pasta type.
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, peeled and cubed
- 1 apple, diced
- ½ cup walnuts, roughly chopped Can be substituted with other nuts.
- ½ cup feta or goat cheese, crumbled For creaminess and tang.
- 2 cups baby spinach or arugula Provides freshness.
For the Maple Vinaigrette
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional for extra flavor)
Instructions
Preparation
- Cook pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
Roasting Vegetables
- Preheat your oven to 400°F (200°C).
- On a lined baking sheet, toss butternut squash, Brussels sprouts, and sweet potato with olive oil, salt, and pepper.
- Roast for about 25-30 minutes or until tender and caramelized, flipping halfway through.
Making the Vinaigrette
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until combined. Adjust seasoning to taste.
Combining Ingredients
- In a large bowl, combine cooked pasta, roasted vegetables, diced apple, walnuts, and spinach. Drizzle with vinaigrette and toss gently to coat.
- Sprinkle feta or goat cheese over the salad and give it a final toss to combine.
Serving
- This salad can be served immediately or refrigerated for at least 30 minutes to allow the flavors to meld.
Notes
Allow the salad to sit for at least 30 minutes to enhance flavors. Avoid over-dressing and start with less vinaigrette.