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A bowl of pasta salad with spinach, roasted squash, cranberries, pecans, and feta cheese.
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Fall Pasta Salad with Maple Dijon Dressing

Try this delicious roasted butternut squash pasta salad with maple Dijon dressing. It's the perfect blend of sweet, tangy, and savory autumn flavors.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dressing, Main Course, Salad, Side Dish
Cuisine: American
Servings: 6 Servings
Calories: 405kcal
Author: Keri

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.

Notes

 
Swap the squash for sweet potatoes, or the spinach for arugula or kale.
Prepping the Squash: If the skin isn't too thick, peel with a vegetable peeler, otherwise use a knife. Halve the squash and scoop out the seeds with a metal spoon. Slice into sections, then cut into even-sized cubes so it roasts evenly.
Toasting Pecans: Stovetop, 3-5 minutes, or oven at 350°F for 7-10 minutes.
 

Nutrition

Calories: 405kcal | Carbohydrates: 46g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 577mg | Potassium: 386mg | Fiber: 4g | Sugar: 12g | Vitamin A: 5982IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 2mg