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Fall Harvest Pasta Salad, a colorful and delicious autumn dish, is showcased as the article's featured image.

Fall Harvest Pasta Salad

This Fall Harvest Pasta Salad is a vibrant and flavorful dish that captures the essence of autumn. It combines al dente pasta with roasted butternut squash, tart cranberries, toasted pecans, creamy goat cheese, and a tangy maple-Dijon vinaigrette for a satisfying and visually stunning meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course, Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound farfalle bow tie
  • 2 cups diced butternut squash
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste
  • 1/2 cup dried cranberries
  • 1 cup pecans
  • 4 ounces goat cheese, crumbled
  • 1 large Honeycrisp or Fuji apple, diced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Small bowl or jar
  • Whisk
  • Knife
  • Cutting board
  • Colander
  • Pot
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced butternut squash with 1 tablespoon olive oil, salt, and pepper.
  3. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Let cool slightly.
  4. Cook farfalle pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  5. Spread pecans on a baking sheet and toast in the preheated oven for 5-7 minutes, or until fragrant and lightly browned. Watch them carefully, as they can burn easily. Let cool slightly and chop. Alternatively, toast them in a dry skillet over medium heat.
  6. In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, chopped thyme, salt, and pepper. Taste and adjust seasonings as needed.
  7. In a large bowl, combine cooked pasta, roasted butternut squash, dried cranberries, toasted pecans, crumbled goat cheese, diced apple, sliced red onion, and chopped parsley.
  8. Pour dressing over the salad and toss gently to combine.
  9. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.

Notes

For best flavor, chill the salad for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute other types of nuts, such as walnuts, for the pecans. For a vegan version, omit the goat cheese or substitute with a vegan cheese alternative. Adjust the sweetness of the dressing to your liking by adding more or less maple syrup.