Fall Harvest Pasta Salad: 7 Reasons You’ll Crave It – Fresh, Flavorful, and Perfectly Seasonal

Fall Harvest Pasta Salad is everything you love about autumn in one colorful, delicious bowl. Loaded with roasted vegetables, hearty pasta, sweet dried cranberries, crisp apples, and a tangy maple dressing, this salad strikes the perfect balance between savory and sweet. I first made this recipe for a Thanksgiving potluck, and everyone asked for the recipe before the night was over. The flavors—nutty, slightly smoky, and bright—capture the essence of the season. Once, I added roasted butternut squash and a sprinkle of goat cheese, and it completely elevated the dish. Whether you serve it warm or chilled, this pasta salad is versatile, satisfying, and bursting with fall goodness.

Why You’ll Love This Recipe

This Fall Harvest Pasta Salad is vibrant, hearty, and packed with wholesome ingredients that celebrate the best of autumn produce. It’s easy to prepare, travels well, and pairs beautifully with roasted meats or as a stand-alone vegetarian main dish. The combination of textures—crunchy apples, chewy cranberries, and creamy cheese—makes every bite exciting. Plus, the maple Dijon dressing ties it all together with the perfect blend of sweetness and tang.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta (rotini or penne) – Holds the dressing beautifully and provides a hearty base.
Butternut squash (cubed) – Roasted until caramelized for a sweet, earthy flavor.
Brussels sprouts (halved) – Add crunch and a nutty taste when roasted.
Apple (diced) – Brings sweetness and freshness to balance the savory ingredients.
Dried cranberries – Add tartness and chewiness to the salad.
Pecans (toasted) – Provide crunch and a warm, nutty flavor.
Goat cheese or feta – Adds creaminess and a tangy contrast.
Red onion (thinly sliced) – Enhances the salad with sharp, aromatic flavor.

For the Maple Dijon Dressing

Olive oil – The base of the dressing for a smooth texture.
Apple cider vinegar – Adds bright acidity that complements fall flavors.
Dijon mustard – Brings tang and depth.
Maple syrup – Adds natural sweetness and a warm autumn touch.
Salt and black pepper – Balance the flavors perfectly.

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss the cubed butternut squash and halved Brussels sprouts in olive oil, salt, and pepper. Roast for 20–25 minutes, stirring halfway through, until golden and tender.

Meanwhile, cook the pasta according to package directions until al dente. Drain and rinse with cool water to stop cooking.

In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, cranberries, toasted pecans, and red onion.

In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified. Pour the dressing over the salad and toss gently to combine.

Top with crumbled goat cheese or feta before serving. Serve warm, at room temperature, or chilled.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. If making ahead, keep the dressing separate and toss before serving for the freshest flavor. This salad tastes even better the next day as the flavors meld together.

Variations and Customizations

Kale Harvest Salad – Add massaged kale for extra greens and nutrition.
Bacon Lovers’ Version – Sprinkle crispy bacon for smoky richness.
Vegan Option – Skip the cheese or use a dairy-free alternative.
Pumpkin Twist – Substitute roasted pumpkin for butternut squash.
Cranberry Apple Version – Add more fruit and swap pecans for walnuts for a sweeter profile.
Warm Grain Bowl – Replace pasta with farro or quinoa for a hearty, protein-rich meal.
Creamy Dressing – Mix in a spoonful of Greek yogurt for a creamier dressing.

7 Reasons You’ll Crave It

1. It’s bursting with fall flavor. Roasted veggies, apples, and maple dressing bring autumn to every bite.
2. The texture is unbeatable. A mix of creamy, crunchy, and chewy elements keeps every forkful exciting.
3. It’s incredibly versatile. Serve warm, cold, or as a side or main dish.
4. It’s healthy yet indulgent. Packed with nutrients but tastes like a treat.
5. It’s make-ahead friendly. The flavors get even better as it sits overnight.
6. It looks stunning. Vibrant colors from the veggies, fruit, and cheese make it a showstopper.
7. It’s the perfect fall potluck dish. Everyone will ask for the recipe!

FAQs

Can I make this pasta salad ahead of time?

Yes! It tastes even better after a few hours in the fridge as the flavors meld.

Can I use different pasta shapes?

Absolutely—penne, fusilli, or farfalle all work well.

Can I add protein?

Yes, grilled chicken, turkey, or chickpeas make it a complete meal.

What can I use instead of butternut squash?

Sweet potatoes or roasted pumpkin are great substitutes.

Can I skip the nuts?

Of course—try sunflower seeds or roasted chickpeas for crunch.

How do I keep the apples from browning?

Toss them in lemon juice before adding them to the salad.

Can I use store-bought dressing?

Yes, but homemade maple Dijon dressing gives the best flavor.

Is this salad vegetarian?

Yes, and it can easily be made vegan by skipping the cheese.

Can I serve it warm?

Definitely—it’s delicious warm right after roasting the vegetables.

How long does it last?

Up to 4 days refrigerated; it tastes best within 2 days.

Conclusion

This Fall Harvest Pasta Salad is a celebration of autumn—colorful, flavorful, and comforting. With roasted vegetables, crisp apples, cranberries, and creamy cheese tossed in a tangy maple Dijon dressing, it’s a perfect balance of sweet, savory, and fresh. Whether served as a side for your Thanksgiving feast or as a weekday lunch, it’s guaranteed to become a seasonal favorite. Easy to make, beautiful to serve, and delicious in every bite—this salad truly captures the heart of fall.