Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing - Beautiful Eats & Things

Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing

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Welcome the flavors of fall into your holiday table with this Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing!

fall salad for thanksgiving with roasted butternut squash, pasta, spinach, cranberries, and pecans in a white bowl

beautifuleatsandthings.com

This Fall Pasta Salad brings together the best of the season’s bounty, with a delicious combination of roasted butternut squash, bowtie noodles, dried cranberries, pecans, feta, and spinach—all delicately drizzled with a homemade maple dressing.

 And it may sound fancy, but it’s super easy to make!

fall salad for thanksgiving with roasted butternut squash, pasta, spinach, cranberries, and pecans in a white bowl

beautifuleatsandthings.com

How to Make a Fall Pasta Salad

First, start by preheating your oven to 375 degrees F.

Next, place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake for 20-25 minutes until softened.

fall salad for thanksgiving with roasted butternut squash, pasta, spinach, cranberries, and pecans in a white bowl

beautifuleatsandthings.com

To make the salad dressing, combine the olive oil, Dijon mustard, maple syrup, and apple cider vinegar in a mason jar. Seal tightly with the lid and shake vigorously or until the ingredients are emulsified. Season with salt and pepper to taste. Set aside.

In a large serving bowl, combine the bowtie pasta, dried cranberries, pecans, feta, roasted butternut squash, and spinach.  Add the salad dressing and toss to combine. 

Whether you’re hosting a holiday feast or simply want to enjoy the warmth of fall in a bowl, this recipes is a delightful addition to your seasonal menu. Happy cooking and happy holidays!

fall salad for thanksgiving with roasted butternut squash, pasta, spinach, cranberries, and pecans in a white bowl

beautifuleatsandthings.com

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

fall salad for thanksgiving with roasted butternut squash, pasta, spinach, cranberries, and pecans in a white bowl beautifuleatsandthings.com

Fall Pasta Salad with Roasted Butternut Squash & Maple Dressing

Servings 6
Author Beautiful Eats & Things

Ingredients

  • 4 cups butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 8 oz bow tie pasta cooked
  • ½ cup dried cranberries
  • ½ cup pecans
  • 4 oz crumbled feta
  • 8 oz baby spinach
  • Salt & pepper to taste

Maple Salad Dressing

  • cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • ¼ cup maple syrup
  • 2 tablespoons apple cider vinegar

Instructions

  • Preheat oven to 375 degrees F.
  • Place cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper to taste and bake for 20-25 minutes until softened.

To Make the Salad Dressing:

  • Combine all salad dressing ingredients in a mason jar, seal tightly with lid, and shake vigorously or until emulsified. Season with salt and pepper to taste. Set aside.
  • In a large serving bowl, combine the bowtie pasta, dried cranberries, pecans, feta, roasted butternut squash, and spinach. Add the salad dressing and toss to combine.

Notes

Nutrition Info:1 serving: Calories: 442 | Carbohydrates: 65g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Fiber: 8g | Sugar: 22g | Sodium: 190mg

Did you make this?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings

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