Sweet and Savory Maple Dijon Harvest Pasta Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
