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Easy Fall Pasta Salad with Apple Cider Vinaigrette

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A cozy fall pasta salad featuring roasted butternut squash, dried cranberries, goat cheese, and pecans, all tossed in a tangy apple cider vinaigrette. Perfect for autumn gatherings or a comforting weeknight meal.

Ingredients

Scale
  • 12 oz (340g) farfalle pasta
  • 3 cups (about 400g) cubed butternut squash
  • 2 tbsp (30ml) olive oil
  • ½ cup (60g) dried cranberries
  • 4 oz (115g) goat cheese, crumbled
  • ½ cup (60g) pecans, roughly chopped
  • ¼ cup (40g) red onion, thinly sliced
  • 8 fresh sage leaves (optional)
  • ¼ cup (60ml) apple cider vinegar
  • ⅓ cup (80ml) extra virgin olive oil
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) maple syrup
  • 1 small garlic clove, minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
  3. Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Drain and rinse briefly with cool water; drizzle with a little olive oil to prevent sticking.
  4. In a medium bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and minced garlic. Slowly drizzle in ⅓ cup olive oil while whisking constantly to emulsify. Season with salt and pepper.
  5. Toast pecans in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside to cool.
  6. In a large bowl, combine cooled pasta, roasted squash, dried cranberries, toasted pecans, and sliced red onion. Pour about two-thirds of the dressing over and toss gently.
  7. Fold in crumbled goat cheese. If using fried sage leaves, scatter on top.
  8. Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Add more dressing if needed.

Notes

Let the salad sit for at least 10 minutes before serving to allow flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. The salad tastes even better the next day. For meal prep, keep dressing separate and add just before serving. Freezing is not recommended.

Nutrition

Keywords: fall pasta salad, butternut squash pasta salad, apple cider vinaigrette, easy fall recipe, vegetarian pasta salad

Find it online: https://lolaspoon.com/easy-fall-pasta-salad-with-apple-cider-vinaigrette/