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Toshi's Table » Recipes » Main Dishes

Healthy Fall Harvest Pasta Salad

Modified: Nov 13, 2022 · Published: Oct 11, 2021 by Emily Toshiko · This post may contain affiliate links · 1 Comment

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This healthy fall harvest pasta salad is easy to make and packed full of your favorite fall produce! I love the simplicity and versatility of this dish. Feel free to throw in whatever veggies you have laying around that need to be used up before the end of the week! 

Fall harvest pasta salad on a large plate with wooden spoons and a napkin.

This easy vegetarian pasta dish can be served as a main or side! I also recommend making this for meal prep. It's fantastic as leftovers for lunch throughout the week! If your looking for another meal prep dish, make sure to try edamame quinoa salad with sesame ginger dressing.

Harvest pasta salad is popular during the fall months and even into the winter season. It pairs well with vegan roasted garlic mashed potatoes and miso mushroom gravy.

Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Substitutions and Variations
  • Step By Step Instructions
  • Tips and Tricks
  • Storing and Reheating
  • Frequently Asked Questions
  • More Recipes You'll Love
  • Did you try this recipe?
  • Fall Harvest Pasta Salad

Why You'll Love This Recipe

  • This fall pasta salad recipe is easy to make and has simple seasonal ingredients.
  • It will easily feed 4-6 people and is great for a potluck or thanksgiving pasta salad!
  • Harvest pasta salad stores well and makes for a tasty lunch to meal prep.
  • This vegan pasta salad is made without mayo! Instead we use this homemade sweet maple balsamic dressing.

Ingredient Notes

Labeled ingredients in bowls to make fall harvest pasta salad.
  • Butternut squash - or your favorite fall/winter squash!
  • Brussels sprouts - they get a little crispy in the oven which makes them taste amazing and adds a bit of crunch to the salad!
  • Kale - I suggest using tuscan, dinosaur or regular kale. Arugula can also be substituted in!
  • Garlic - the garlic cloves get roasted in the oven and mixed into the dressing.
  • Whole wheat rotini - substitute regular pasta in if you don’t like whole wheat. 
  • Maple syrup - brings a touch of sweetness with fall flavors.
  • Balsamic vinegar - balances out the sweetness.
  • Olive oil - for roasting the veggies and the dressing.
  • Spices - salt, garlic powder and cayenne pepper.

Substitutions and Variations

  • Butternut squash - substitute in various winter squashes such as acorn, honeynut, delicata, or kabocha squash! Sweet potatoes can also be used in place of squash. 
  • Kale - any leafy green should do the trick. Beet greens or swiss chard will add some bitterness to the dish, while arugula will add a peppery flavor.
  • Whole wheat rotini - use regular pasta if you don’t like whole wheat. Try using tri-colored pasta for a colorful twist! Other pasta shapes such as farfalle or cavatappi work well in this dish.
  • Maple syrup - you can substitute honey or agave in place of maple syrup.
  • Balsamic vinegar - try apple cider vinegar for a different flavor.

Step By Step Instructions

Sheet pan with cubed butternut squash, Brussels sprouts and garlic cloves.

Preheat the oven to 400 degrees Fahrenheit. Toss the butternut squash, brussels sprouts and whole garlic cloves in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper.

Sheet pan of roasted butternut squash, Brussels sprouts and garlic cloves.

Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.

White colander with cooked whole wheat rotini pasta.

Cook the pasta according to package directions. Set aside.

Hand massaging kale in a white bowl.

Massage the kale using your hands for 30 seconds to 1 minute until wilted. 

Small bowl with maple balsamic dressing being mixed with a fork.

Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together. 

Large bowl with pasta, kale, roasted butternut squash and Brussels sprouts before getting mixed.

Combine all ingredients in a large bowl. Serve and enjoy!

Tips and Tricks

  • Make sure to leave the whole garlic cloves in their skin while roasting. You should be able to squeeze the clove out of the skin once it comes out of the oven.
  • Cook the pasta al-dente. Make sure to check the instructions for your pasta to determine how long to cook it. 
  • You can make fall harvest pasta salad up to three days in advance. Make sure to store the dressing separately until ready to serve. 
  • Buy pre-cut butternut squash for quicker prep time. 
  • Remove the stems from the kale so it's not as tough to eat. I find the kale leaves easier to digest than the stems.

Storing and Reheating

You can make this dish up to three days in advance, however make sure to store the dressing separately until ready to serve.

Store the harvest pasta salad in an airtight container in the fridge for up to 3 days. Enjoy warm or serve cold. To reheat, simply microwave the pasta.

Close up view of fall harvest pasta salad on a large plate.

Frequently Asked Questions

Does pasta salad have to be refrigerated?

Yes, pasta salad should be refrigerated. It can be left out for two hours but after that should go in an airtight container in the fridge.

Can you prepare pasta salad ahead of time?

Yes, you can make this pasta salad up to three days in advance. Keep the dressing separate from the pasta salad until ready to serve.

Can you freeze pasta salad?

 I do not recommend freezing this pasta salad. It is best served fresh and can be enjoyed for up to 4 days if stored in the refrigerator.  

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Fall harvest pasta salad on a large plate with wooden spoons and a napkin.

Fall Harvest Pasta Salad

Emily Toshiko
This healthy fall harvest pasta salad is easy to make and packed full of your favorite fall produce!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 417 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 cups butternut squash cubed
  • 2 cups brussels sprouts halved or quartered
  • 3-4 cups of kale
  • 2 cloves garlic skin left on
  • 1 lb whole wheat rotini

For the Dressing:

  • ¼ cup maple syrup
  • ½ cup balsamic vinegar
  • 2 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Toss the butternut squash and brussels sprouts in 1 tablespoon olive oil, salt, garlic powder and cayenne pepper. Add the garlic cloves, leaving them whole in their peels. Place the veggies and garlic on a baking sheet. Roast for 30 minutes, stirring once halfway through.
  • Massage the kale with a pinch of salt or olive oil for 30 seconds to 1 minute until wilted. 
  • Cook the pasta according to package directions. Set aside.
  • Remove the garlic cloves from the peels. Chop up the garlic. Mix the maple syrup, balsamic dressing, 1 tablespoon of olive oil and roasted garlic together. 
  • Combine all ingredients in a large bowl. Serve and enjoy!

Notes

  • Cook the pasta al-dente. Make sure to check the instructions for your pasta to determine how long to cook it. 
  • Buy pre-cut butternut squash for quicker prep time. 
Calories: 417kcalCarbohydrates: 70gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 118mgPotassium: 378mgFiber: 9gSugar: 15gVitamin A: 6.266IUVitamin C: 45mgCalcium: 84mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

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Comments

  1. Anonymous says

    November 05, 2022 at 11:57 am

    5 stars
    This is simple, healthy and tasty! I love bring this fall pasta salad for lunch!

    Reply

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Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

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103 shares