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Harvest Pasta Salad

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This Harvest Pasta Salad is full of fall flavors, combining roasted butternut squash and brussels sprouts with sweet apple, dried cranberries, crunchy pecans, fresh thyme, and creamy goat cheese. All the ingredients are brought together with a bright honey dijon vinaigrette, making it perfect for meal prep, potlucks, or a hearty lunch. It's a satisfying dish that captures the season’s best produce with a balance of textures and flavors.
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Total Time 50 minutes
Servings: 12 1 cup servings
Course: Main Course, Salad
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb bowtie pasta
  • 3 cups butternut squash diced small
  • 3 cups brussels sprouts thinly sliced
  • 1 large honeycrisp apple diced small
  • 1 cup dried cranberries
  • 4 oz goat cheese crumbles
  • 1 cup pecans chopped
  • 0.5 small onion diced small
  • 3 tablespoon fresh thyme chopped
For the Dressing
  • 0.5 cup avocado oil or olive oil
  • 0.33 cup apple cider vinegar
  • 2 tablespoon dijon mustard
  • 2 tablespoon honey
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Large pot
  • Baking sheet
  • Large serving bowl
  • Colander
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Mixing bowl or glass measuring cup
  • Whisk

Method
 

  1. Bring a large pot of salted water to a boil, add the bowtie pasta, and cook according to the package directions. Drain the pasta and toss it lightly with a bit of olive oil to prevent sticking.
  2. Preheat the oven to 425°F (218°C). Toss the diced butternut squash and sliced brussels sprouts with a little oil, then spread them evenly on a baking sheet. Roast for about 20 minutes, or until they are cooked through and start to brown. Allow them to cool.
  3. While the vegetables are roasting, dice the apple and onion and chop the pecans and fresh thyme.
  4. Combine the cooled pasta, roasted vegetables, apple, cranberries, goat cheese crumbles, chopped pecans, onion, and thyme in a large serving bowl.
  5. In a glass measuring cup or small bowl, whisk together the avocado or olive oil, apple cider vinegar, dijon mustard, honey, minced garlic, salt, and black pepper until well blended.
  6. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust the salt and pepper if desired.

Nutrition

Calories: 485kcal

Notes

For best texture, let the roasted vegetables cool fully before mixing them with the pasta. You can prepare the pasta salad a day ahead and refrigerate it; the flavors develop as it sits. If prepping in advance, dice the apple just before serving or toss with lemon juice to prevent browning. Leftovers keep well for up to three days in an airtight container in the refrigerator, though the apple may soften slightly. To make it gluten-free, substitute the pasta with your favorite gluten-free variety.

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