This Fall Pasta Salad with Maple Dijon Dressing gets its sweetness from roasted butternut squash, balanced by toasted pecans, feta, and dried cranberries, all tied together with a maple Dijon dressing that's both sweet and savory. It comes together in about 50 minutes, serves 6, and works just as well served right away as it does made ahead and served cold from the fridge.
Other squash recipes we love are this butternut squash pie and cheesy casserole made with zucchini and yellow squash. For a green salad, try this Collard Green Salad with Cranberries and Bacon.
Fall Pasta Salad Ingredients
- Butternut Squash - Roasting the squash, rather than steaming or boiling, brings out its natural sweetness and deepens the flavor.
- Pasta - Rotini, fusilli, or bow tie all work great here. Their ridges and curves hold onto the dressing and roasted squash, and they hold up well to mixing without falling apart.
- Pecans - Toasting the pecans brings out a nice, crisp crunch that holds up against the other textures in the salad.
- Feta Cheese - Feta is our first choice for its tangy, salty bite. If you want to swap it, goat cheese is closest in texture and blue cheese is closest in flavor, either works, but feta is still our favorite here.
- Dried Cranberries - The cranberries add sweetness and a chewy texture that plays well against the crunchy pecans and tender pasta.
- Maple Dijon Dressing - Maple syrup and Dijon mustard together give the dressing a sweet-and-savory balance that ties the whole salad together.
Substitutions
- No butternut squash? Sweet potatoes work great here too, dice and roast them the same way.
- Not in the mood for spinach? Arugula or kale swap in nicely for a different texture and flavor.
How to Make Butternut Squash Pasta Salad
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Toasting the Pecans
Toast your pecans in a dry skillet on the stovetop for about 3-5 minutes, keeping an eye on them so they don't burn. Prefer the oven? Toast them at 350°F for 7-10 minutes, stirring halfway through.
Prepping the Squash
Peel with a vegetable peeler, if the skin is too thick, a knife works better. Halve the squash and scoop out the seeds with a metal spoon like you would a pumpkin. Slice into sections, then cut into even-sized cubes so it roasts evenly.
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Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Let it cool for a few minutes.
Step 2: In a small bowl or jar, mix together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
Step 3: In a large bowl, mix the cooked pasta, roasted butternut squash.
Step 4: Next, add the dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
Step 5: Drizzle the dressing over the salad and toss gently until everything is well-coated.
Step 6: Serve the Fall Pasta Salad with Maple Dijon Dressing immediately or refrigerate for up to two days.
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Mom Tip
This salad is great for meal prep! If you're making it ahead of time, keep the dressing separate and toss it in just before serving to prevent the spinach from wilting.
Fall Pasta Salad FAQs
Serve it at room temperature when freshly made, or straight from the fridge, both work well. The key is letting the roasted squash and pasta cool before you toss everything together; mixing them in while still warm will wilt the spinach.
Fully mixed with the dressing, 2-3 days in the fridge is the max. Holding the dressing separate and adding it as you go can stretch that another day or two.
Pre-cubed squash from the store works fine, just make sure to still roast it rather than skipping that step.
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Complete Recipe
Fall Pasta Salad with Maple Dijon Dressing
Ingredients
For the Butternut Squash Pasta Salad
- 8 ounces Pasta rotini, bow-tie, or fusilli
- 2 cups Butternut Squash peeled and diced
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- ½ cup Dried Cranberries
- ½ cup Pecans toasted
- 2 cups Baby Spinach
- ¼ cup Red Onion thinly sliced
- ½ cup Feta Cheese crumbled
For the Maple Dijon Dressing
- ¼ cup Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Maple Syrup
- ½ teaspoon Salt or to taste
- ¼ teaspoon Pepper or to taste
Instructions
- Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
- Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Let it cool for a few minutes.
- In a small bowl or jar, mix together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- In a large bowl, mix the cooled cooked pasta and roasted butternut squash.
- Next, add the dried cranberries, toasted pecans, baby spinach, red onion, and feta cheese.
- Drizzle the maple dressing over the salad and toss gently until everything is well-coated.
- Serve immediately or refrigerate for up to two days.
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