Fall is officially in the air, and that means it’s time to bring all the cozy, colorful ingredients into your kitchen. This Fall Pasta Salad is a perfect transition dish. It brings together the heartiness of roasted veggies, the crunch of crisp apples, and the creaminess of goat cheese in one easy-to-love bowl. It’s vibrant, wholesome, and packed with flavor.
There’s just something about this salad that feels like a hug in a bowl. It’s light enough for lunch, but filling enough to serve at dinner. Plus, it’s loaded with seasonal ingredients that make your taste buds do a happy dance. Let’s dig in!
I first stumbled on the idea for this Fall Pasta Salad when I was looking for something fresh but still comforting to bring to a neighborhood potluck. I didn’t want anything heavy or too creamy, but I still wanted it to feel cozy. So, I grabbed a few autumn favorites—like butternut squash, Brussels sprouts, apples, and cranberries and tossed them with pasta and a simple maple mustard dressing. The result? Absolute magic. Every bite feels like fall.
Now I make this salad on repeat all season long. It’s just so versatile. You can serve it warm or cold, make it ahead of time, and it only gets better as it sits. Even picky eaters can’t resist the sweet-savory mix going on here.
Why You’ll Love This
1. It’s packed with fall flavor.
This salad is like autumn in every bite. Roasted butternut squash and Brussels sprouts bring warmth and depth, while crisp apples add a pop of sweetness. Tossed with chewy pasta and dried cranberries, every bite is a blend of textures and seasonal goodness. The maple mustard dressing ties it all together in the most delicious way.
2. Perfect for meal prep.
One of the best things about this recipe is that it stores beautifully. You can make a big batch on Sunday and enjoy it throughout the week. The flavors actually deepen after a day or two, making leftovers something to look forward to. Just store it in an airtight container and grab a bowl whenever hunger hits.
3. It’s customizable for any diet.
Whether you’re dairy-free, gluten-free, or just working with what’s in your fridge, this salad is easy to adjust. Swap the goat cheese for feta, use a gluten-free pasta, or add your favorite protein like grilled chicken or chickpeas to make it more filling. The core of the salad is flexible, so it works for just about anyone.
4. A showstopper for gatherings.
Bringing this to a Friendsgiving, fall picnic, or weekend brunch? You’ll get compliments. The colors are stunning, and it looks way fancier than it is. The combination of roasted veggies, crisp fruit, and bright greens makes it the kind of dish everyone wants seconds of.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cuisine Type: American, Vegetarian, Fall-Inspired
Servings: 4–6
Estimated Cost: $10–12
Equipment Needed:
- Baking sheet
- Parchment paper (optional, but makes cleanup easier)
- Large pot for boiling pasta
- Large mixing bowl
- Small bowl or mason jar for dressing
- Sharp knife
- Cutting board
- Wooden spoon or salad tongs
Ingredients
- 1 ½ cups dry pasta (fusilli or bowties work great)
- 1 cup butternut squash, diced (fresh or pre-cut)
- 1 cup Brussels sprouts, halved
- 1 small honeycrisp apple, chopped
- ¼ cup dried cranberries
- ¼ cup pecans, roughly chopped
- ¼ cup goat cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- Pinch of salt
Ingredient Notes:
- Pasta: Any short pasta will do, but spiral or ridged shapes hold the dressing best.
- Butternut Squash: Pre-cut squash saves time, but fresh gives you more control over size and roast.
- Apple: A sweet, crisp variety like Honeycrisp balances the savory veggies.
- Goat Cheese: Swap with feta or leave it out for a dairy-free option.
- Pecans: Toast them in a dry pan for extra crunch and flavor.
Step-by-Step Instructions
1. Preheat your oven and prep your veggies.
Set your oven to 400°F. Line a baking sheet with parchment paper. Spread out the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes or until golden and tender, flipping once halfway through.
2. Cook your pasta.
While the veggies roast, bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, then rinse with cold water to stop the cooking and keep it from sticking.
3. Make the dressing.
In a small bowl or mason jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt. Whisk or shake until well blended. Taste and adjust as needed.
4. Combine everything in a large bowl.
In a large salad bowl, combine the cooked pasta, roasted veggies, chopped apples, dried cranberries, and pecans. Pour the dressing over and toss gently until everything is evenly coated.
5. Add the finishing touches.
Top with crumbled goat cheese and give it one final toss or leave the cheese on top for a pretty presentation. Sprinkle with extra salt or a crack of black pepper if desired.
6. Serve and enjoy.
You can serve this warm right away or chill it for later. It holds up beautifully for hours, making it perfect for potlucks, picnics, or make-ahead lunches.
Nutrition Facts (Per Serving, Approx.)
- Calories: 380
- Protein: 9g
- Carbohydrates: 45g
- Fiber: 6g
- Fat: 18g
- Sodium: 270mg
- Vitamin A: 120% DV
- Vitamin C: 60% DV
- Calcium: 10% DV
- Iron: 12% DV
Tips for Success
Roast the veggies until caramelized.
Don’t rush this step. Let the edges get golden and crispy for maximum flavor. You want that roasted texture to contrast the soft pasta.
Chop everything into bite-size pieces.
Uniform pieces make for the best pasta salad experience. Plus, it helps ensure every forkful has a little bit of everything.
Taste the dressing before pouring.
Maple syrup and mustard can vary in strength. Give it a quick taste and adjust the sweetness or acidity to your liking before tossing.
Let it sit before serving.
If you can, let the salad sit for 10–15 minutes after assembling. This gives the flavors time to mingle and makes everything taste even better.
Common Questions
Can I make this salad ahead of time?
Absolutely! It actually tastes better the next day. Just wait to add the goat cheese until right before serving for the freshest taste.
What can I use instead of goat cheese?
Feta, blue cheese, or even shredded parmesan work well. Or you can skip it entirely for a dairy-free version.
Can I serve it warm?
Yes, it’s delicious warm. Serve it freshly tossed if you prefer a cozier feel, especially on chilly fall days.
How should I store leftovers?
Store in an airtight container in the fridge for up to 4 days. It makes great lunches and doesn’t need to be reheated.
Variations and Substitutions
- Add protein: Toss in grilled chicken, roasted chickpeas, or diced tofu for a more complete meal.
- Try different nuts: Walnuts or slivered almonds can replace pecans.
- Make it gluten-free: Use your favorite gluten-free pasta.
- Switch up the dressing: A balsamic glaze or tahini-based dressing would also taste amazing.
Serving and Pairing Suggestions
This salad is wonderful on its own, but you can also serve it with:
- Grilled chicken or turkey burgers for a hearty fall dinner.
- Butternut squash soup for a cozy lunch combo.
- Sparkling apple cider or a light Pinot Noir for the perfect fall drink pairing.
- Crusty sourdough bread or warm rolls to soak up any dressing.
Fall Pasta Salad Perfection
Ingredients
- 1 ½ cups dry pasta fusilli or bowties work great
- 1 cup butternut squash diced (fresh or pre-cut)
- 1 cup Brussels sprouts halved
- 1 small honeycrisp apple chopped
- ¼ cup dried cranberries
- ¼ cup pecans roughly chopped
- ¼ cup goat cheese crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
For the Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 garlic clove minced
- Pinch of salt
Instructions
- Set your oven to 400°F. Line a baking sheet with parchment paper. Spread out the diced butternut squash and halved Brussels sprouts. Drizzle with olive oil and season with salt and pepper. Roast for about 25 minutes or until golden and tender, flipping once halfway through.
- While the veggies roast, bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, then rinse with cold water to stop the cooking and keep it from sticking.
- In a small bowl or mason jar, combine olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt. Whisk or shake until well blended. Taste and adjust as needed.
- In a large salad bowl, combine the cooked pasta, roasted veggies, chopped apples, dried cranberries, and pecans. Pour the dressing over and toss gently until everything is evenly coated.
- Top with crumbled goat cheese and give it one final toss or leave the cheese on top for a pretty presentation. Sprinkle with extra salt or a crack of black pepper if desired.
- You can serve this warm right away or chill it for later. It holds up beautifully for hours, making it perfect for potlucks, picnics, or make-ahead lunches.
Notes
Don’t rush this step. Let the edges get golden and crispy for maximum flavor. You want that roasted texture to contrast the soft pasta. Chop everything into bite-size pieces.
Uniform pieces make for the best pasta salad experience. Plus, it helps ensure every forkful has a little bit of everything. Taste the dressing before pouring.
Maple syrup and mustard can vary in strength. Give it a quick taste and adjust the sweetness or acidity to your liking before tossing. Let it sit before serving.
If you can, let the salad sit for 10–15 minutes after assembling. This gives the flavors time to mingle and makes everything taste even better.
Thank you so much for stopping by! I hope this Fall Pasta Salad becomes a staple in your kitchen the way it has in mine. Whether you’re prepping it for lunches, bringing it to a potluck, or just craving a bowl full of cozy, seasonal flavor, I know you’ll love it. Don’t forget to share it with friends and tag me if you try it. Happy fall cooking, friend!
