Savor fall flavors with our Autumn Pasta Salad, a hearty blend of roasted butternut squash, crisp green apples, grapes, dried cranberries, baby kale, pecans, vegan feta, and a choice of two vinaigrettes.
This is a great vegan salad for potlucks or a great addition as a festive side for your holiday gatherings.
The blend of textures and sweet-savory flavors makes this salad a must-try for anyone looking to embrace the flavors of fall in their meals.
For another great fall flavor salad, try Fall Farro Salad with Roasted Butternut Squash and Apples. Or if you like salads in general, try Asian Chopped Salad with Sesame Dressing, Instant Pot Vegetable Pearl Couscous, or Vegan Greek Pasta Salad - two of my favorites.
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Why I Love This Recipe
- This salad perfectly captures the essence of fall.
- This salad is filling enough to enjoy as a main course or a substantial side dish.
- It is perfect for cozy weeknight dinners or gatherings
- This recipe is easy to whip up, even on a busy day.
- Because we use vegan feta, and no one will ever know, this is a plant-strong meal everyone will enjoy.
Recipe Ingredients
Look at the seasonal ingredients you'll find in this fall salad. See the recipe card for suggested quantities.
- Pasta: Pasta shapes like penne, rotini, or farfalle (bow-tie pasta shown in the post) work best, as they hold onto the dressing and mix well with the other ingredients. By the way, the earthy flavors of whole wheat pasta work well in this salad.
- Apples: Granny Smith green apples add a crisp, tart flavor and a refreshing contrast to the rich, warm, and sweet ingredients in an autumn salad. I highly recommend sticking with tart apples since the salad already has a lot of sweetness. Substitute with pears.
- Pecans: If you're allergic to nuts, try roasted pumpkin seeds, sunflower seeds, or even crispy chickpeas for a crunchy element in your autumn pasta salad. Roasted Chickpea Croutons will also work well.
- Butternut Squash: I make things easy by buying frozen butternut squash, which I can also buy year-round at Whole Foods. Feel free to use fresh, but cut it into uniform cubes for even roasting. Don't overcrowd the baking sheet to allow for proper caramelization. Substitute with cubed sweet potatoes.
- Baby Kale: Baby kale is more tender and milder in flavor than regular kale, making it perfect for this salad, where you want a delicate texture without the need for massaging. Substitute with baby spinach.
- Vegan Feta: I use the store-bought feta from Follow Your Heart. It's delicious, and people won't even know it's vegan. Substitute with their delicious blue cheese.
Variations
- Incorporate cooked Roasted Chickpea Croutons, white beans, or Smoked Tofu.
- Roast Brussels sprouts along with the butternut squash for variety.
- Toast the pecans before adding them to the salad for extra flavor and crunch.
- Include diced or sliced pears, figs, or dried apricots.
- Substitute pecans with walnuts for a different crunch.
How To Make This Fall Pasta Salad
This vegan salad is easy to make and can be ready in minutes after roasting the butternut squash and boiling the pasta. See the recipe card for details.
Step 1: First, roast the butternut squash by assembling on a baking sheet. Toss with some oil, salt, and pepper. We are keeping it simple.
Step 2: Boil the pasta in salted water according to the package instructions until al dente. Drain and rinse under cold water.
Step 3: After they are done and have cooled down, assemble the ingredients in a large bowl or platter. I like to layer them or assemble them in a circle for a nice presentation.
Step 4: Make your choice of vinaigrette and dress the salad. This salad is best served at room temperature.
Recipe Tips
- If you're taking this to a gathering, consider tossing the diced apples in a little lemon juice before adding them to the salad to prevent browning and keep them looking fresh. If not, chop them up just before serving.
- Let the roasted butternut squash and pasta cool slightly before combining to prevent wilting the greens and maintaining the salad's texture.
- This salad is best enjoyed at room temperature, allowing the flavors to shine without being dulled by the cold.
- If you find your dried cranberries are too firm, let them sit in water for about 15 minutes to plump up.
Serving Suggestions
- For a complete fall meal, serve with Vegan Creamy Tomato Soup or Tomato Chickpea Stew .
- This salad makes a perfect side dish for holiday gatherings, pairing beautifully with roasted vegetables, vegan roasts, or Vegan Cranberry and Apple Stuffing.
- Accompany with a slice of crusty bread or garlic bread to soak up the delicious vinaigrette.
- This salad travels well and is sure to be a hit at potlucks or family gatherings. Just add dressing and cut the apple when you get there for best results.
Storage
- You can store leftovers of this butternut squash pasta salad in an airtight container without the dressing and apples in the refrigerator for up to 3 days.
- If the salad has been dressed, the kale will be wilted, and the apples will have oxidized, so if you suspect you won't be eating the entire salad, only dress what you're going to enjoy. If you don't mind wilted greens, you only have the oxidized apples to contend with.
Recipe FAQS
You can make the salad ahead of time. Just chop the apple and dress right before serving to keep everything fresh.
While I recommend serving this autumn pasta salad at room temperature, it can also be enjoyed warm if you add freshly roasted squash while it's hot - careful, it doesn't wilt the greens.
While both vinaigrettes pair beautifully with autumn ingredients, you can also try a balsamic vinaigrette, tahini dressing, or even a creamy cashew dressing for a different twist. You can also go simple by using a mix of olive oil, vinegar, salt, and pepper-the way my dad used to like it.
Got a minute? I'd love for you to dive into the comments and rate this Autumn Pasta Salad recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Autumn Pasta Salad
Ingredients
For the Roasted Butternut Squash
- 1 16 ounce bag frozen butternut squash cubed (sub with fresh*)
- 1-2 tablespoons olive oil
- salt and pepper to taste
For the Salad
- 8 ounces pasta 2 heaping cups of farfalle, rotini, penne, etc.
- 1 5-ounce bag baby kale
- ¼ cup dried cranberries
- ¼ cup vegan feta crumbled
- ¼ cup pecans chopped
- 1 Granny Smith apple sliced (sub with pears)
- 25 grapes sliced in half
Autumn Vinaigrette
- ¼ cup apple cider vinegar
- 3 tablespoons maple syrup
- 1 clove garlic finely minced
- 1 teaspoon ground cinnamon
- 1 teaspoon chia seeds
- ½ teaspoon nutmeg freshly ground
- ½ teaspoon pumpkin spice
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 6 tablespoons olive oil extra virgin
Spiced Apple Vinaigrette
- ½ cup apple juice
- ¼ cup apple cider vinegar
- ¼ cup maple syrup
- 1 tablespoon white wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Roast the Butternut Squash: Preheat your oven to 450°F (230°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. If necessary, broil for about 3 minutes to darken the edges a bit at the end of roasting. Let cool slightly.
- Cook the Pasta: Bring a large pot of salted water to a boil while the oven is heating up. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cool water to cool the pasta quickly.
- Assemble the Salad: In a large salad bowl or platter, layer the cooked pasta, roasted butternut squash, chopped kale, dried cranberries, crumbled feta, chopped pecans, grapes, and sliced apples.
- Make the Dressing: In a small bowl, whisk together the ingredients. Leave the olive oil for last and add it slowly while whisking vigorously to emulsify the dressing. Alternatively, shake all the ingredients in a well-sealed container until they are combined well. Adjust salt and pepper to taste.
- Dress the Salad: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- Serve: Serve the autumn pasta salad immediately. This salad can be served chilled or at room temperature, but room temperature brings out all the flavors.
Suzy says
This looks so good. We'll be making it soon. Thanks for the recipe!
Regi Pearce says
Yay! Let me know how you like it.