Looking for a fresh and vibrant dish to complement your Thanksgiving dinner? This Fall Harvest Pasta Salad is one of the best Thanksgiving side dishes that brings seasonal flavors and wholesome ingredients to your holiday spread. It’s easy to prepare, packed with fall harvest vegetables, and a delightful way to add variety to Thanksgiving sides.
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Fall Harvest Pasta Salad
This vibrant Fall Harvest Pasta Salad is a colorful, seasonal side dish that brings roasted butternut squash, Brussels sprouts, apples, cranberries, and nuts together in a tangy maple Dijon vinaigrette, a perfect addition to any Thanksgiving table.&
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
- Cook pasta according to package directions. Drain and rinse with cold water to cool completely.
- In a large mixing bowl, combine cooked pasta, roasted vegetables, diced apple, dried cranberries, and toasted nuts.
- Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
- Pour vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with feta cheese if using, and serve chilled or at room temperature.
Notes
Make ahead and chill for an hour to let the flavors blend. Substitute feta with goat cheese for a creamier texture. For a vegan version, skip the cheese entirely. Use gluten-free pasta if needed.
Why This Recipe Is a Must-Have for Thanksgiving
This Fall Harvest Pasta Salad stands out among Thanksgiving appetizers and side dishes because it highlights the best flavors of the season – sweet, savory, and nutty. It pairs beautifully with roasted turkey and other traditional Thanksgiving favorites. Plus, it’s customizable and easy to adapt to dietary needs, making it a versatile choice for any Thanksgiving dinner.
Ingredients for the Best Thanksgiving Side Dish
- 8 oz pasta (rotini, penne, or your favorite shape)
- 1 small butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 apple, diced (choose a crisp variety)
- 1/2 cup dried cranberries (or substitute with raisins)
- 1/2 cup toasted pecans or walnuts
- 1/4 cup feta cheese (optional)
- Olive oil, salt, and pepper, to taste
Maple Dijon Vinaigrette (Thanksgiving Flavors)
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp pure maple syrup (non-alcoholic)
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Preparation: Easy Steps for a Delicious Thanksgiving Side
- Preheat your oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.
- Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
- In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and toasted nuts.
- Whisk together the ingredients for the maple Dijon vinaigrette until well blended.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle with feta cheese if using, and serve chilled or at room temperature.