Fall Harvest Pasta Salad

$- 8 oz farfalle pasta (or your preferred pasta shape) - 1 cup butternut squash, diced and roasted - 1 cup Brussels sprouts, halved and roasted - 1/2 cup dried cranberries - 1/2 cup goat cheese, crumbled - 1/4 cup pecans, toasted and chopped - 4 tablespoons olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon Dijon mustard - Salt and pepper to taste When I create a fall harvest pasta salad, I focus on fresh, bold flavors. The farfalle pasta serves as a perfect base. I love how its shape holds the dressing and adds a nice texture. Roasting the butternut squash brings out its sweetness, making each bite a treat. Brussels sprouts add a slight crunch and earthiness. Together, these two veggies create a warm, cozy feel. I often use dried cranberries for a pop of color and a sweet-tart flavor. Crumbled goat cheese adds creaminess and tang, balancing the dish beautifully. To finish, I toast pecans for a nutty crunch. They give the salad a great depth and richness. The dressing is simple yet flavorful. I mix olive oil, apple cider vinegar, and Dijon mustard to create a zesty blend. I always taste and adjust the salt and pepper to make it just right. These ingredients come together to create a flavorful, seasonal dish. You can enjoy it warm or cold, making it versatile for any meal. {{ingredient_image_1}} Start by boiling water in a large pot. Add some salt to the water. Once it's boiling, add 8 oz of farfalle pasta. Cook it according to the package instructions until it’s al dente. When done, drain the pasta and let it cool a bit. Preheat your oven to 400°F (200°C). Take a baking sheet and toss 1 cup of diced butternut squash and 1 cup of halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 20 to 25 minutes. Stir them halfway through to ensure they cook evenly. They should be tender and golden brown when done. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard. Add a pinch of salt and pepper. Taste it and adjust the seasoning if needed. In a large mixing bowl, mix the cooked farfalle pasta with the roasted butternut squash, Brussels sprouts, 1/2 cup of dried cranberries, 1/2 cup of crumbled goat cheese, 1/4 cup of chopped pecans, and 1/4 cup of thinly sliced red onion. Pour the dressing over the salad mixture. Toss everything gently to coat well. Refrigerate for at least 30 minutes. This helps the flavors blend. Before serving, garnish with fresh parsley for a pop of color. To get the best out of butternut squash and Brussels sprouts, start with even cuts. Dice the squash into small, bite-sized pieces. Cut the Brussels sprouts in half for even roasting. Toss them on a baking sheet with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes. Stir halfway through to ensure they brown nicely. Look for a golden hue and a tender texture. This gives your salad a rich flavor and a nice crunch. Cooking your pasta just right is key. Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to the package instructions. Aim for al dente, which means it should be firm to the bite. Drain the pasta and let it cool a bit. This will help it stay separate and not become mushy when mixed with other ingredients. The dressing can make or break your salad. In a small bowl, whisk together olive oil, apple cider vinegar, and Dijon mustard. Taste as you go. You can add more vinegar for tang or more mustard for bite. Don’t forget salt and pepper! This dressing is flexible, so feel free to adjust it to suit your taste. A splash of honey can add sweetness, while herbs like thyme can bring extra flavor. Pro Tips Roasting Perfection: Ensure your vegetables are cut into uniform sizes to guarantee even roasting. This will help achieve that perfect caramelization. Pasta Timing: To prevent the pasta from becoming mushy, cook it just until al dente. It will continue to soften slightly when mixed with the warm ingredients. Flavor Boost: For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the roasted vegetables. It complements the fall theme beautifully. Chill to Perfection: Allowing the salad to chill for at least 30 minutes not only melds the flavors but also enhances the overall taste and texture of the dish. {{image_2}} You can mix up your Fall Harvest Pasta Salad by adding different veggies. Try sweet potatoes, roasted carrots, or even kale. These ingredients give unique flavors and colors. You can also use seasonal greens like arugula or spinach for a fresh touch. The goal is to enjoy what fall offers. Keep it colorful and tasty. While farfalle works great, feel free to use other pasta shapes. Penne or fusilli can add a fun twist. You might also consider orzo for a smaller bite or even whole wheat pasta for added fiber. Each shape brings a different texture and feel to the salad. Choose what you like best to make it your own. If you have dietary needs, don’t worry! You can make this salad gluten-free by using rice pasta. For a vegan version, skip the goat cheese and use avocado instead. You can also add nuts like sunflower seeds to replace the cheese. Lastly, if you have nut allergies, simply leave out the pecans. The salad will still be delicious! Store your Fall Harvest Pasta Salad in the fridge. Use an airtight container to keep it fresh. It will taste best when eaten within three days. If you have leftovers, give the salad a good stir before serving. This helps mix the flavors again. Can you freeze Fall Harvest Pasta Salad? Yes, but some ingredients may not freeze well. The pasta and veggies can freeze, but the goat cheese and cranberries may change texture. To freeze, place the salad in a freezer-safe container. Just remember to leave out the dressing. You can add that fresh when you thaw and serve. Reheating options help keep the salad's texture. If you want to warm it, do so gently. Place it in a pan over low heat and stir often. This helps avoid mushy pasta. You can also serve it cold. Just toss it with a bit of fresh dressing to revive the flavors. Yes, you can make this salad ahead of time. I suggest preparing it a day before. This gives flavors time to blend. Keep the dressing separate until you are ready to serve. This will keep the pasta from getting soggy. Best tips for meal prepping: - Cook the pasta and roast the veggies ahead. - Store the salad in an airtight container. - Add dressing just before serving. This salad pairs well with many side dishes. Try serving it with roasted chicken or grilled fish. You can also enjoy it with a warm crusty bread. A light soup, like pumpkin or squash, makes a great match too. Complementary dishes to serve alongside: - Grilled chicken or fish - Warm crusty bread - Pumpkin or squash soup The pasta salad lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Check for changes in smell or texture before eating. If it looks off, it’s best to toss it. Shelf life of the salad and signs of spoilage: - 3 to 5 days in the fridge - Watch for changes in smell or texture - Discard if it looks off The dressing in this recipe is simple and tasty. It combines olive oil, apple cider vinegar, and Dijon mustard. You can also try balsamic vinaigrette for a sweeter touch. A lemon vinaigrette adds a fresh zing too. Recommendations for alternative dressings: - Balsamic vinaigrette for sweetness - Lemon vinaigrette for a fresh taste - Creamy dressing for a richer flavor This Fall Harvest Pasta Salad brings together vibrant flavors and textures. You roast butternut squash and Brussels sprouts, mix in pasta, and add tasty extras like cranberries and goat cheese. The dressing ties it all together. Remember, you can swap ingredients and make it your own. It’s simple to store and great for meal prep. Enjoy this dish at home or share it with friends. Happy cooking!$

Fall Harvest Pasta Salad

A delightful pasta salad featuring roasted butternut squash, Brussels sprouts, and a tangy dressing, perfect for fall.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

8 oz farfalle pasta (or your preferred pasta shape)
1 cup butternut squash, diced and roasted
1 cup Brussels sprouts, halved and roasted
0.5 cup dried cranberries
0.5 cup goat cheese, crumbled
0.25 cup pecans, toasted and chopped
0.25 cup red onion, thinly sliced
4 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
to taste Salt and pepper
to garnish Fresh parsley, chopped

Instructions

In a large pot, bring salted water to a boil and cook the farfalle according to package instructions until al dente. Drain and set aside to cool slightly.
Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and golden brown, stirring halfway through.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Adjust seasoning according to taste.
In a large mixing bowl, combine the cooked pasta, roasted butternut squash, Brussels sprouts, dried cranberries, crumbled goat cheese, chopped pecans, and sliced red onion.
Pour the dressing over the pasta mixture and toss gently until everything is well-coated and evenly mixed.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, give it a final toss and garnish with fresh parsley.

Notes

Serve the salad in a large, rustic bowl. For extra flair, sprinkle some additional crumbled goat cheese and toasted pecans on top before serving to give it a beautiful finish.

Keyword fall recipes, pasta salad, vegetarian