Fall Harvest Pasta Salad: A Perfect Addition to Your Thanksgiving Table

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.

Emma Franklin

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.&

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Prep Time 1 day d 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course: Salad, Side Dish

Cuisine: American

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• ▢ 8 oz pasta (rotini, penne, or your favorite shape)
• ▢ 1 small butternut squash, peeled and cubed
• ▢ 1 cup Brussels sprouts, halved
• ▢ 1 apple, diced (crisp variety recommended)
• ▢ 1/2 cup dried cranberries or raisins
• ▢ 1/2 cup toasted pecans or walnuts
• ▢ 1/4 cup feta cheese (optional)
• ▢ olive oil, salt, and pepper, to taste
• ▢ 1/4 cup olive oil (for vinaigrette)
• ▢ 2 tbsp apple cider vinegar
• ▢ 2 tbsp pure maple syrup
• ▢ 1 tsp Dijon mustard
• ▢ salt and pepper, to taste (for vinaigrette)

Equipment

• ▢
  oven
• ▢
  baking sheet
• ▢
  large mixing bowl
• ▢
  whisk
• ▢
  small bowl
• ▢
  pot for boiling pasta
• ▢
  colander

Method

 

1. ▢
   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.
2. ▢
   Cook pasta according to package directions. Drain and rinse with cold water to cool completely.
3. ▢
   In a large mixing bowl, combine cooked pasta, roasted vegetables, diced apple, dried cranberries, and toasted nuts.
4. ▢
   Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl to make the vinaigrette.
5. ▢
   Pour vinaigrette over the salad and toss gently to coat all ingredients evenly.
6. ▢
   Sprinkle with feta cheese if using, and serve chilled or at room temperature.

Nutrition

Calories: 390kcalCarbohydrates: 50gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 190mgPotassium: 480mgFiber: 5gSugar: 10gVitamin A: 5800IUVitamin C: 32mgCalcium: 110mgIron: 2mg

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.

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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

1. 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.
2. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
3. In a large bowl, combine the cooked pasta, roasted vegetables, diced apple, dried cranberries, and toasted nuts.
4. Whisk together the ingredients for the maple Dijon vinaigrette until well blended.
5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Sprinkle with feta cheese if using, and serve chilled or at room temperature.