Sweet and Savory Maple Dijon Harvest Pasta Salad Recipe

Introduction

This Sweet and Savory Maple Dijon Harvest Pasta Salad combines tender roasted vegetables, crisp apples, and a tangy maple Dijon dressing for a delightful fall-inspired dish. Perfect as a side or light meal, it balances sweet, savory, and tart flavors in every bite.

Ingredients

• 8 oz short pasta (cavatappi, rotini, or bowtie)
• 2 cups butternut squash, diced
• 1 ½ cups Brussels sprouts, halved
• ½ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 honeycrisp apple, chopped
• ⅓ cup dried cranberries
• ¼ cup crumbled feta cheese
• ¼ cup chopped pecans
• For the Maple Dijon Dressing:
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

1. Step 1: Boil a large pot of salted water. Cook the pasta until al dente according to package directions, then drain and rinse under cold water. Set aside.
2. Step 2: Preheat the oven to 425°F (220°C). On a parchment-lined baking sheet, spread out the diced butternut squash, halved Brussels sprouts, and sliced red onion. Toss with olive oil, garlic powder, and salt. Roast for 25 to 30 minutes, turning halfway through.
3. Step 3: In a small bowl or jar, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and black pepper until smooth and emulsified.
4. Step 4: In a large bowl, combine the cooked pasta, roasted vegetables, chopped apple, dried cranberries, crumbled feta, and chopped pecans. Drizzle the maple Dijon dressing over the mixture and toss gently to coat everything evenly.
5. Step 5: Serve the salad warm, at room temperature, or chilled. For best flavor, refrigerate for 30 minutes before serving.

Tips & Variations

• Swap butternut squash with sweet potatoes or carrots for different sweetness levels.
• Add cooked chicken or chickpeas to make the salad more filling.
• Use pecans or walnuts depending on your preference or what you have on hand.
• For a vegan version, substitute feta cheese with dairy-free cheese or omit entirely.
• Toast the pecans lightly to enhance their flavor and crunch.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. If chilled, you can enjoy it cold or bring it to room temperature before serving. The dressing may thicken in the fridge; stir well before serving. This salad is best eaten within a few days for optimal freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, short pasta shapes like penne, fusilli, or farfalle work well to hold the dressing and mix with the ingredients.

Is it necessary to roast the vegetables?

Roasting the butternut squash, Brussels sprouts, and onion adds depth and sweetness that complements the salad perfectly, but you can steam or sauté them as a quicker alternative.

Sweet and Savory Maple Dijon Harvest Pasta Salad Recipe

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4.7 from 114 reviews

This Sweet and Savory Maple Dijon Harvest Pasta Salad combines tender roasted butternut squash and Brussels sprouts with al dente pasta, crisp honeycrisp apples, dried cranberries, feta cheese, and crunchy pecans. Tossed in a tangy maple Dijon dressing, this vibrant salad is perfect for a seasonal lunch or as a delightful side dish at any gathering.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 8 oz short pasta (cavatappi, rotini, or bowtie)
• 2 cups butternut squash, diced
• 1 ½ cups Brussels sprouts, halved
• ½ red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 honeycrisp apple, chopped
• ⅓ cup dried cranberries
• ¼ cup crumbled feta cheese
• ¼ cup chopped pecans

Maple Dijon Dressing

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
2. Roast the Veggies: Preheat your oven to 425°F (220°C). On a baking sheet lined with parchment paper, spread out the diced butternut squash, halved Brussels sprouts, and thinly sliced red onion. Drizzle with olive oil, then sprinkle with garlic powder and salt. Toss everything together to coat evenly. Roast for 25 to 30 minutes, flipping the vegetables halfway through to ensure even roasting.
3. Prepare the Dressing: In a small bowl or a jar with a lid, whisk together the Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and black pepper until the dressing is smooth and emulsified.
4. Assemble the Salad: In a large mixing bowl, combine the cooked and cooled pasta, roasted vegetables, chopped honeycrisp apple, dried cranberries, crumbled feta cheese, and chopped pecans. Drizzle the maple Dijon dressing over the salad and toss gently until everything is evenly coated.
5. Chill or Serve: You can serve the salad immediately warm or at room temperature, or for best flavor, refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Notes

• Use short pasta shapes like cavatappi, rotini, or bowtie for best texture and to hold the dressing well.
• You can substitute butternut squash with sweet potatoes if desired.
• For added crunch, toast the pecans lightly before adding to the salad.
• This salad can be prepared a day ahead; just keep the dressing separate until ready to serve to maintain freshness.
• Adjust the salt and pepper in the dressing to your taste preference.

Keywords: pasta salad, roasted vegetables, maple dressing, fall salad, vegetarian salad, healthy pasta salad, butternut squash salad, Brussels sprouts salad