Irresistible Fall Harvest Pasta Salad
A vibrant and comforting pasta salad packed with seasonal flavors like roasted butternut squash, cranberries, pecans, and goat cheese—perfect for Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 12 ounces short pasta (penne, bowtie, or rotini)
- 2 cups butternut squash, peeled, diced, and roasted
- 2 cups baby spinach
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted
- 4 ounces goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, following package instructions (8-10 minutes). Drain and let cool slightly.
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- Place pecans in a dry skillet over medium heat. Stir frequently for 2-3 minutes until fragrant and lightly browned.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine cooked pasta, roasted butternut squash, baby spinach, cranberries, toasted pecans, red onion, and crumbled goat cheese. Drizzle dressing over everything and gently toss to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Garnish with extra pecans or cranberries if desired.
Notes
Add spinach and goat cheese just before serving for freshness. Toast pecans for enhanced flavor and crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8
- Sodium: 220
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
Keywords: Fall Harvest Pasta Salad, Thanksgiving side dish, autumn salad, vegetarian pasta salad