Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
fall pasta salad with maple vinaigrette in a large white bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fall Pasta Salad with Maple Vinaigrette

Recipe by Danielle

Combine the best autumn ingredients to make this Fall Pasta Salad with Maple Vinaigrette! This vegetarian salad is loaded with roasted squash, kale, pepitas, and dried cranberries. 

  • Total Time1 hour 30 minutes
  • Yield4 servings 1x
  • DietVegetarian

Ingredients

Scale

For the pasta salad:

  • 8 ounces dry bowtie/farfalle pasta (or other small pasta shape)
  • 1 1/2 pounds peeled & cubed butternut squash (4-5 cups, about 1 small squash or 1/2 large)
  • 1 large red onion, peeled and cut into wedges
  • 2 tablespoons olive oil or avocado oil
  • 1/2 teaspoon kosher salt or fine ground sea salt (plus more to taste)
  • 1/4 teaspoon fresh ground black pepper (plus more to taste)
  • 1/2 cup pumpkin seeds (pepitas)
  • 3-4 cups chopped kale, ribs removed, massaged (for ex. lacinato or tuscan)
  • 1/2 cup dried cranberries
  • 1 cup crumbled feta

For the maple vinaigrette:

  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1/2 tablespoon dijon mustard
  • 1/4 teaspoon kosher salt or fine ground sea salt

Instructions

  1. Cook the pasta: Cook the pasta (8 ounces) as per the packet instructions to al dente in well salted water. Drain well and rinse pasta with cold water to stop the cooking and bring to room temperature. Set aside in the colander to drain and cool while you prepare the remaining ingredients.
  2. Roast the vegetables: Meanwhile, preheat the oven to 400F and line a rimmed baking sheet with parchment paper. Add the diced squash (4-5 cups, about 1 small squash or 1/2 large) and onion wedges (1 large, cut into wedges), drizzle on the olive oil (2 tablespoons), and then the salt (~1/2 teaspoon) and pepper (~1/4 teaspoon). Give everything a good toss then spread the vegetables across the sheet pan in a single layer. Roast for 25-30 minutes, tossing everything halfway through to make sure the onions don’t burn and the squash browns evenly.
  3. Toast the pepitas: Place a dry skillet over medium heat and pour the pumpkin seeds (1/2 cup) into the skillet. They should coat the bottom of the pan in a single layer. Toast for about 5 minutes, or until lightly golden brown, tossing occasionally. They’ll start to pop as they heat up; this is normal. Keep an eye on them, as they can brown quickly at the end. Transfer the toasted pumpkin seeds to a bowl to cool. Note: If your pumpkin seeds are already roasted, you can skip this step.
  4. Make the dressing: Whisk together (or shake in a mason jar) all the dressing ingredients until smooth and combined. Note: If you’re meal prepping, double the dressing then save half for later to refresh the salad.
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons pure maple syrup
    • 1/2 tablespoon dijon mustard
    • 1/4 teaspoon kosher salt or fine ground sea salt
  5. Toss and chill: In a large bowl, toss together the drained pasta, roasted squash and onions, toasted pumpkin seeds, kale (3-4 cups, chopped, massaged) and dried cranberries (1/2 cup). Pour over the dressing and toss again until combined, then gently fold in the feta cheese (1 cup). You can serve now, but I prefer to chill the pasta salad for 30 minutes to let the ingredients cool and the flavors meld.
  6. Serve and store: Add a heavy dash of salt and pepper (about 1/4 each), then give the salad a good stir once more. Taste to see if it needs any additional olive oil or salt, then serve with an extra sprinkle of feta on top. Leftovers will keep in the refrigerator for up to 4 days but may need to be refreshed with a touch more apple cider vinegar, extra virgin olive oil and salt as the pasta absorbs the dressing in the fridge.

Equipment

(affiliate link!)

Notes

Nutrition information estimated with My Fitness Pal.

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Cuisine: American

Nutrition

  • Serving Size: ~2 cups
  • Calories: 442
  • Fat: 24g
  • Carbohydrates: 52g
  • Fiber: 9g
  • Protein: 10g

Find it online: https://projectmealplan.com/fall-pasta-salad-with-maple-vinaigrette/