Fall Pasta Salad with Maple Dijon Dressing
Oct 05, 2024 • Updated Nov 22, 2024
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This fall pasta salad might just earn a spot as one of your favorite pasta salads! It’s packed with fresh autumn veggies, perfectly cooked pasta, and a homemade maple Dijon dressing, all topped with vegan parmesan cheese. Whether you’re looking for a delicious fall pasta salad to enjoy with dinner, a great side dish for holiday gatherings, or a healthy lunch you can meal prep (because it tastes even better the next day!), this dish covers it all.
Table of Contents
Why You’ll Love This Fall Harvest Pasta Salad Recipe
The flavors of fall are what make this time of year so special—it’s no wonder it’s a favorite season for so many! This easy fall pasta salad recipe is a simple and delicious way to celebrate with all the best seasonal ingredients, bringing them together in a dish that’s both vibrant and satisfying.
The fall months are perfect for keeping this recipe on repeat. This salad combines sweet potatoes (or pumpkin or squash), kale, brussels sprouts, crunchy roasted pecans (hello warm toasty fall flavor), and of course, fresh herbs – all tossed in a yummy maple dijon dressing. It’s quick and easy to throw together and is sure to make anyone who eats it satisfied.
If you’re in need for more salad recipes, try my soy noodle salad, my simple vegan caprese salad, or my vegan chopped Italian salad. Salad is about to be your new favorite food!
Ingredient Notes
- dry pasta: I use Jovial Foods but you can use your favorite short pasta of choice.
- diced sweet potatoes, pumpkin, or squash
- kale
- brussels sprouts
- roasted pecans
- olive oil
- seasoning: Fresh rosemary, fresh thyme, fresh sage, kosher salt, and black pepper.
Maple Dijon Mustard Dressing
- extra virgin olive oil
- fresh lemon juice
- maple syrup
- Dijon mustard
- champagne vinegar: You can use apple cider vinegar if you prefer.
- shallot: You can use a red onion if you prefer.
- garlic cloves
- kosher salt
- black pepper
- vegan parmesan cheese
Variations and Substitutions
- This salad is super flexible! You can add your personal twist to suit the occasion or flavour preferences. If you’re after a sweet-and-spicy vibe, a pinch of cinnamon or cayenne on the roasted veggies will add warmth and depth. Feeling festive? Swap the dressing for a balsamic-pomegranate glaze for a tart, holiday-ready twist
- You could also make it extra creamy by adding mashed avocado or a drizzle of tahini into the dressing!
- For more crunch, try roasted sunflower seeds, walnuts, or even candied pecans instead of plain pecans. You could also toss in dried cranberries or pomegranate seeds for a pop of colour and tang. This recipe really shines with flexibility, making it easy to adjust based on what’s in your pantry.
How to Make Fall Pasta Salad
- Step 1: Preheat the oven to 375F and line a baking sheet with a nonstick baking mat or parchment paper.
- Step 2: Add pumpkin, brussels sprouts, and kale to the baking sheet along with rosemary, thyme, and sage. Toss with olive oil, season with salt and pepper, and use your hands to coat the veggies evenly in the oil and herbs. Bake in the oven for 25-30 minutes, or until veggies are tender and cooked through.
- Step 3: Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside to cool. If the pasta is sticky, toss in a little bit of olive oil to help.
- Step 4: Prepare the dressing by whisking olive oil, lemon juice, maple syrup, dijon mustard, champagne vinegar, shallot, garlic, and salt and pepper in a small bowl. Toss cooked veggies and cooked pasta into the bowl with the dressing and coat evenly with the dressing.
- Step 5: Serve with vegan parmesan on top and enjoy!
Secrets to Success
- For best results, use fresh veggies! This is a great recipe to take advantage of all the seasonal produce that fall brings. Using fresh veggies will make your salad bright and beautiful and also make it taste so much better.
- Cook the pasta al dente to make sure it holds its shape and doesn’t become too mushy once mixed with the dressing and roasted veggies.
- Don’t rush the roasting process! Letting those sweet potatoes and Brussels sprouts roast until they’re lightly caramelized brings out their natural sweetness and adds depth to the dish
- If you have the time, let the salad rest at room temperature for a bit before serving so the flavours have a chance to meld.
- When cooking the pasta, make sure to salt your water generously. If you’re making the salad ahead, toss the cooked pasta with a little olive oil to prevent it from sticking together.
Serving Tips
- This fall salad is super customizable so if you want to add even more flavor and crunch to this salad a great option is sliced apples, pomegranate seeds, dried cranberries, or pumpkin seeds. As I mentioned above, it is a great side dish to any dinner, but especially a veggie burger!
- Not just for lunch meal prep, this pasta salad makes a fabulous addition to holiday spreads like Thanksgiving or potlucks. It pairs beautifully hearty soups, or mains like stuffed acorn squash. You could even serve it slightly warm during colder months – it’s just as delicious that way! Since it tastes better the next day, it’s also ideal for gatherings where you need a make-ahead dish.
- Consider adding a festive garnish, like pumpkin seeds or chopped fresh herbs, right before serving to make it look extra vibrant. Trust me, it will impress at any dinner party or cozy holiday meal.
- To really embrace the flavours of autumn, you could swap in roasted pumpkin, acorn squash, or even delicata squash for the sweet potatoes. A drizzle of balsamic glaze or maple syrup right before serving adds that final touch of sweetness. For extra festive flair, sprinkle on some pomegranate seeds or serve with warm crusty bread for a satisfying, seasonal meal.
Storage Tips
Leftovers: Store the salad in an airtight container in the fridge for up to 5 days. If the salad includes delicate toppings like fresh herbs or vegan parmesan, consider adding them just before serving to maintain freshness.
- If you’re meal-prepping, store the pasta, roasted veggies, and dressing separately to avoid sogginess. Combine them when you’re ready to enjoy for a fresher texture.
- If the pasta feels a little dry after refrigeration, toss it with a small splash of olive oil or an extra spoonful of dressing to revive the flavours and texture.
- Freezing pasta salads isn’t recommended since the veggies and pasta may lose their texture when thawed.
Recipe FAQs
My favorite brand is Violife Foods! You can buy vegan parmesan at most grocery stores or specialty stores.
Short pasta works best for fall salads because they hold dressing really well. Bow-tie pasta, rotini, penne, small pasta shells, or orzo are some examples of short pasta.
Yes! Fall pasta salads are great for meal prep since the flavours develop over time. Prepare everything the day before and store the dressing separately to prevent sogginess. Toss everything together just before serving for the best texture.
More Fall Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Fall Pasta Salad with Maple Dijon Dressing
Equipment
- Pot
- Nonstick Baking Mat or parchment paper
- microplane or grater
Ingredients
Base Ingredients
- 2 cups dry pasta
- 2 cups sweet potato, pumpkin or squash diced
- 1 cup kale roughly torn
- 1 cup brussel sprouts roughly chopped
- 1/4 cup roasted pecans roughly chopped
- 3 tbsp olive oil extra virgin
- 2 tsp fresh rosemary roughly chopped
- 1 tsp fresh thyme roughly chopped
- 1 tsp fresh sage roughly chopped
- salt kosher, to taste
- black pepper to taste
Dressing Ingredients
- 3 tbsp olive oil extra virgin
- 1/2 lemon juiced
- 1 tsp maple syrup
- 1-2 tsp dijon mustard
- 2 tbsp champagne vinegar
- 2 tsp shallot finely minced
- 1 clove garlic minced
- salt kosher, to taste
- black pepper to taste
- vegan parmesan to taste
Instructions
- Preheat the oven to 375F and line a baking sheet with a nonstick backing mat or parchment paper.
- Add pumpkin, brussel sprouts and kale to the baking sheet along with rosemary, thyme and sage. Toss with olive oil, season with salt and pepper and use your hands to coat the veggies evenly in the oil and herbs. Bake in the oven for 25-30 minutes, or until veggies are tender and cooked through.
- Meanwhile, cook pasta according to package directions. Drain and set aside to cool. If the pasta is sticky, toss in a small amount of olive oil to help.
- Prepare the dressing by whisking olive oil, lemon juice, maple syrup, dijon mustard, champagne vinegar, shallot, garlic and salt and pepper in a bowl. Toss cooked veggies and cooked pasta into the bowl with the dressing and coat evenly with the dressing.
- Serve with vegan parmesan to top. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- For best results, use fresh veggies! This is a great recipe to take advantage of all the seasonal produce that fall brings. Using fresh veggies will make your salad bright and beautiful and also make it taste so much better.
- Cook the pasta al dente to make sure it holds its shape and doesn’t become too mushy once mixed with the dressing and roasted veggies.
- Don’t rush the roasting process! Letting those sweet potatoes and Brussels sprouts roast until they’re lightly caramelized brings out their natural sweetness and adds depth to the dish
- If you have the time, let the salad rest at room temperature for a bit before serving so the flavours have a chance to meld.
- When cooking the pasta, make sure to salt your water generously. If you’re making the salad ahead, toss the cooked pasta with a little olive oil to prevent it from sticking together.
Nutrition information is automatically calculated, so should only be used as an approximation.
