Autumn Bounty Pasta Salad

Recipe Introduction

Quick Hook

Fancy a taste of Autumn? Remember Sunday lunches with your family? My Fall Harvest Pasta Salad: 7 is autumn on a plate.

This beauty brings the goods with roasted squash and a maple Dijon dressing.

Brief Overview

This fall inspired salad hails from my desperate need for autumn salads that weren’t just leaves. A bit of a modern take on a classic potluck dish.

It’s easy, taking about an hour, and makes 6-8 servings. Perfect for a fall potluck , isn't it?

Main Benefits

One of the major benefits to this recipe is that it's packed with nutrients. This pasta salad is the perfect fall meals lunch . What makes it special? It's a total crowd pleaser.

Ingredients

Gather round, it's time for ingredient fun!

You'll need the obvious: pasta, butternut squash and pecans. Plus all those little extras that really bring it to life.

Maple syrup, Dijon mustard, and apple cider vinegar form the killer dressing. Think of this as your guide to the best autumn pasta recipes .

Let's not forget the cranberries and apples for a touch of sweetness. Oh my gosh! This hearty fall salad recipes is seriously tasty. Honestly, get ready for some Thanksgiving pasta salad magic.

Ingredients & Equipment for Fall Harvest Pasta Salad: 7 Reasons to Love It

Right, let's talk about what you'll need. You know, the bits and bobs that make this Autumn Bounty Pasta Salad sing! Don't worry; it's all pretty straightforward.

It's a perfect dish for fall meals lunch , and you can even bring it to a fall potluck .

Main Ingredients: Let's Get Specific

Okay, for the pasta itself, you'll need 1 pound (450g) of short pasta. Think farfalle, rotini, or even penne. Honestly, whatever shape tickles your fancy.

Then you need 8 cups (1.9L) of water and 1 tablespoon (15ml) of salt for cooking it. Quality pasta makes a big difference; look for something with a rough texture it grabs the sauce better, you know?

For the roasted butternut squash , you'll need 1 medium squash (about 2 pounds/900g) , peeled and cubed. Don't skimp on good quality squash! It needs to be firm and have a deep orange colour.

Plus, 2 tablespoons (30ml) of olive oil, 1/2 teaspoon (3g) of salt, 1/4 teaspoon (1g) of black pepper, and pinches of cinnamon and nutmeg ( 1/4 teaspoon/1g each ) really bring out the flavour.

Roasting the squash is the key to getting that sweet, nutty taste that makes this such a good Fall Harvest Salad .

Then, for the toppings, we're talking 1 cup (100g) of spinach (roughly chopped, mind you), 1 cup (115g) of dried cranberries (they add a nice chewy sweetness), 1 cup (115g) of toasted pecans (more on that later), and 1 medium apple , cored and diced.

And finally, the dressing. You'll need 1/4 cup (60ml) olive oil, 3 tablespoons (45ml) apple cider vinegar, 2 tablespoons (30ml) of real maple syrup (none of that fake stuff!), 2 tablespoons (30ml) Dijon mustard, 1 minced garlic clove , and a pinch of salt and pepper ( 1/4 teaspoon/1g each ).

It's a simple Maple Dijon Pasta Salad , but the flavour is amazing.

Seasoning Notes: The Spice Rack Essentials

Honestly, the cinnamon and nutmeg are key for the squash. They just give it that warm, cozy Autumn vibe. And the maple syrup in the vinaigrette? Don't even think about skipping it.

It adds the perfect sweetness to balance the Dijon.

If you're feeling adventurous, try a tiny pinch of smoked paprika with the squash. Trust me!

Equipment Needed: Keep It Simple

You really don't need fancy equipment. A large pot for the pasta, a colander to drain it, a baking sheet for the squash ( parchment paper optional, but makes cleanup easier), a large bowl for tossing everything together, and a small bowl or jar for the vinaigrette.

And a whisk, of course. See? Easy peasy.

Sometimes, I just toss the vinaigrette in a mason jar and shake it like crazy. Works a treat! Seriously, that Autumn Pasta Recipes will be your favourite!

Let's Talk About Fall Harvest Pasta Salad: 7 Amazing Reasons to Make It

Right, let’s get cracking on this Autumn Bounty Pasta Salad. Autumn's a belter for flavours, innit? And this salad is just the ticket for making the most of it.

Think hearty, think comforting, think...well, think you'll want to eat it every day! Honestly, this isn't your nan's pasta salad.

This Autumn Harvest Salad is like autumn in a bowl. It’s bursting with roasted butternut squash, crisp apples, and a tangy maple Dijon vinaigrette.

Perfect Fall Meals Lunch or dinner, and especially for Fall Potluck events. I reckon it's a proper crowd pleaser. Let's dive into it.

Prep Steps to Culinary Success

First, it's all about getting your mise en place sorted.

Essential mise en place: Peel, seed, and cube the butternut squash. Dice the apple and chop the pecans. Get all your vinaigrette ingredients measured out. This is key to smooth sailing!

Time saving organization tips: Roast the squash while the pasta cooks. You know, multi tasking is the name of the game! Whisk the vinaigrette while the squash is cooling.

Safety reminders: Watch those fingers when chopping. A sharp knife is safer than a dull one, but respect it. And for goodness sake, don't leave the hob unattended when boiling water.

step-by-step Process: Nailing the Flavours

Follow these easy steps and you'll be eating Butternut Squash Pasta Salad in no time.

1. Roast the Squash: Preheat your oven to 400° F ( 200° C) . Toss cubed squash with olive oil, salt, pepper, cinnamon, and nutmeg. Spread it all on a baking sheet. Roast for 25- 30 minutes , until tender and lightly browned. Flip it halfway through.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta farfalle, rotini, or penne work great. Cook until al dente. Drain and rinse with cold water. Soggy pasta is no good.
3. Toast the Pecans: Pop those pecans into a dry pan and toast until fragrant and lightly browned. This usually takes only a couple of minutes. Watch them carefully, they can burn quickly.
4. Make the Vinaigrette: Whisk together olive oil, apple cider vinegar, Maple Dijon Pasta Salad , Dijon mustard, garlic, salt, and pepper in a small bowl or jar. Give it a good shake to emulsify.
5. Assemble the Salad: In a large bowl, combine the cooked pasta, roasted squash, baby spinach, dried cranberries, apple, and toasted pecans.
6. Dress the Salad: Pour that lovely vinaigrette over the salad and gently toss to combine. Make sure every piece is coated.
7. Chill and Serve: Cover and refrigerate for at least 15 minutes to let the flavours meld. The longer, the better, really. Serve chilled or at room temperature.

Pro Tips for the Ultimate Autumn Pasta Recipes

Pro Tip 1: Don't overcook the pasta. Al dente pasta has the best texture.

Pro Tip 2: Always toast those nuts. It brings out the flavour. Toasting unlocks a richer, nuttier flavour. A few minutes in a dry pan will do it.

Watch them carefully; they burn easily.

Common mistakes to avoid: Overdressing the salad. Add the dressing gradually, and give it a taste as you go. You don't want it swimming in dressing!

This Thanksgiving Pasta Salad is definitely one to add to your arsenal of Hearty Fall Salad Recipes . It’s a winner!

Right then, let's chat about making this Fall Harvest Pasta Salad: 7 ways to level it up! Honestly, it's already pretty banging, but a few tweaks can make it even more special.

It's one of the best Autumn Pasta Recipes , I swear.

Recipe Notes

Serving Suggestions: Ace the Presentation

Forget chucking it all in a bowl. We're talking Autumn Salads , so let's make it pretty!

• Plating and Presentation Ideas: Think layers. Spinach down first. Then pasta, squash, cranberries, apple, and pecans on top. Drizzle with the dressing. You could also serve it in individual mason jars for a cute Fall Potluck vibe.
• Complementary Sides or Beverages: A nice crusty baguette is always a winner. As for drinks? A crisp apple cider or a light white wine would be lush. You know, something seasonal to complement the Fall Meals Lunch .

Storage Tips: Keep it Fresh

Nobody wants soggy pasta salad!

• Refrigeration Guidelines: Store your Butternut Squash Pasta Salad in an airtight container in the fridge. It'll keep for up to 3 days . I tend to mix it all right before serving it, but it´s your way.
• Freezing Options (If Applicable): Honestly, I wouldn't recommend freezing it. The pasta and spinach get a bit...weird. It's best enjoyed fresh.
• Reheating Instructions: Eat it cold or at room temperature. Simple!

Variations: Make it Yours !

This is where you can get creative with your Fall Harvest Salad .

• Dietary Adaptations: gluten-free? Use gluten-free pasta. Veggie? Perfect as is. Vegan? You can swap the honey (maple syrup) in the dressing for agave nectar or another plant based sweetener, just be sure it taste well .
• Seasonal Ingredient Swaps: If you can't find butternut squash, try sweet potato or acorn squash. Swap apples for pears if you're feeling fancy. I always try to find the most Hearty Fall Salad Recipes and the results are magnificent!.

Nutrition Basics: Goodness Inside

This Thanksgiving Pasta Salad isn't just delicious, it's actually good for you!

• Simplified Nutrition Information: Packed with vitamins and fibre from the squash, spinach, and apples. The pecans offer healthy fats. The apple cider vinegar is good for you. It's a winner!.
• Key Health Benefits: Helps boost your immune system thanks to all those lovely vitamins. Fiber keeps you feeling full and satisfied.

Seriously, this Maple Dijon Pasta Salad is more than just a meal; it's an autumn hug in a bowl! Whether you're after Autumn Pasta Recipes or a Fall Inspired Salad , this one ticks all the boxes.

Get in the kitchen and give it a go, and you will find out a lot about Autumn Salads . I bet you won't be disappointed! Now go cook this Fall Inspired Salad !