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

Fall Harvest Pasta Salad

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  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


This healthy fall harvest pasta salad is easy to make and packed full of your favorite fall produce!


  • 1 tbsp 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 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper


  1. Preheat the oven to 400 degrees. 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.
  2. Massage the kale with a pinch of salt or olive oil for 30 seconds to 1 minute until wilted. 
  3. Cook the pasta according to package directions. Set aside.
  4. 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. 
  5. Combine all ingredients in a large bowl. Serve and enjoy!


  • 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.