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Fall Harvest Pasta Salad Recipe

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★★★★★

4.6 from 51 reviews

This Fall Harvest Pasta Salad is a delightful and hearty dish featuring tender ditalini pasta, roasted butternut squash, crispy Brussels sprouts, and savory turkey sausage. Enhanced with fresh kale, red onion, parmesan cheese, dried cranberries, and pumpkin seeds, all tossed in a sweet and tangy maple dijon vinaigrette, this salad embodies the flavors of autumn in every bite.

Ingredients

Scale

Pasta and Vegetables

  • 12 oz dry ditalini rigati pasta (450g) or 6 cups cooked
  • 2 cups diced butternut squash (fresh or frozen)
  • 2 cups thinly sliced Brussels sprouts
  • Salt and black pepper to taste
  • 2 tablespoons olive oil, divided

Protein

  • 1 lb mild turkey sausage, casing removed

Greens and Toppings

  • 3 heaping cups curly kale leaves, finely chopped (about ½ of a large bunch)
  • 1 cup red onion, diced (about ½ of one large red onion)
  • 1 cup parmesan cheese, shredded
  • ½ cup dried cranberries
  • ½ cup pumpkin seeds

Maple Dijon Vinaigrette

  • ½ cup olive oil
  • ¼ cup maple syrup
  • 3 tablespoons old fashioned dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

Instructions

  1. Preheat and prepare veggies: Preheat your oven to 400°F (200°C) and line a large sheet pan. Toss the diced butternut squash and sliced Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them on the pan in a single layer and roast for 25-30 minutes, or until the Brussels sprouts are crispy and the butternut squash begins to brown. Allow to cool.
  2. Cook pasta: Meanwhile, cook the ditalini pasta according to the package instructions until al dente. Drain and transfer the pasta to the refrigerator or freezer to cool completely.
  3. Cook turkey sausage: Remove the casing from the turkey sausage by slicing one side gently with a sharp knife. Cook the sausage in a pan over medium heat until it is no longer pink and fully cooked through. Let it cool.
  4. Massage kale: Place the finely chopped kale in a large salad bowl, drizzle with the remaining 1 tablespoon of olive oil, and gently massage the leaves with your hands until they soften.
  5. Assemble salad: Add the cooled pasta to the kale base. Top with the roasted vegetables, turkey sausage crumbles, diced red onion, shredded parmesan cheese, dried cranberries, and pumpkin seeds.
  6. Prepare dressing: In a large mason jar or bowl, combine olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper. Whisk well or shake until the dressing is emulsified and fully combined.
  7. Toss and serve: Drizzle the maple dijon vinaigrette over the salad and toss gently to combine all ingredients evenly. Serve chilled or at room temperature.

Notes

  • You can use fresh or frozen butternut squash; both work well when roasted.
  • Massaging the kale helps to soften its texture and make it more palatable in salads.
  • If turkey sausage is unavailable, a mild pork sausage can be substituted.
  • Allowing the pasta and roasted vegetables to cool enhances the texture and prevents wilting when combined with the kale.
  • Maple syrup in the dressing adds a subtle sweetness that complements the savory elements perfectly.
  • For a vegetarian version, omit the turkey sausage and consider adding roasted chickpeas or tofu for protein.

Keywords: Fall harvest pasta salad, butternut squash pasta salad, turkey sausage salad, roasted vegetable pasta salad, autumn salad recipe

Find it online: https://hannahdelgado.com/fall-harvest-pasta-salad-recipe/