Autumn Pasta Salad with Maple Vinaigrette

Autumn Pasta Salad with Maple Vinaigrette greets you with the cozy warmth of roasted squash and Brussels sprouts, balanced by peppery arugula and creamy goat cheese. This vibrant pasta salad blends sweet maple, tangy apple cider vinegar, and a hint of spice to create a dressing that’s both invigorating and heartwarming. Designed to be both effortless and elegant, this salad works beautifully as a side dish or a light main—and tastes just as delightful warm as it does chilled. Whether you’re dishing it up for a family dinner or packing it for a fall picnic, this recipe brings comfort, color, and a burst of seasonal flavor to your table.

Why You’ll Love This Autumn Pasta Salad with Maple Vinaigrette

• Seasonal flavors at their best: Roasted butternut squash and Brussels sprouts deliver earthy sweetness and warmth that scream autumn in every bite.
• Sweet-savory balance: The maple-infused vinaigrette delivers a bright contrast to the deep, roasted flavors—adding just the right hint of nostril-tickling sweetness and tang.
• Effortless crowd-pleaser: With minimal steps and accessible ingredients, it comes together fast and looks stunning on the table.
• Versatile serving: Enjoy it warm straight from the oven or chilled later—it adapts beautifully to whatever suits your occasion or mood.

Ingredients

• 4 cups butternut squash, peeled and cut into 1″ (or smaller) cubes
• 3 cups Brussels sprouts, halved
• 2 Tbsp olive oil, plus more for the dressing
• Kosher salt and freshly ground black pepper
• 1 tsp garlic powder
• 1 lb spiral pasta (fusilli, cavatappi, or similar), cooked
• 5 oz baby arugula
• 2 shallots, finely diced
• ⅓ cup roasted and salted pepitas (pumpkin seeds)
• 4 oz goat cheese, crumbled

For the Maple Vinaigrette:

• ¼ cup apple cider vinegar
• 2 Tbsp pure maple syrup
• 1 garlic clove, minced
• ½ tsp kosher salt (or to taste)
• Freshly ground black pepper, to taste
• ⅛ tsp freshly ground nutmeg
• Pinch of red pepper flakes (adjust to your preferred heat level)
• ½ cup olive oil

Step‑by‑Step: How to Make Autumn Pasta Salad with Maple Vinaigrette

1. Roast the vegetables: Begin by preheating your oven to 425 °F (220 °C). Spread the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder. Roast for 20–25 minutes, flipping halfway through, until they’re golden and tender.
2. Cook the pasta: Prepare the spiral pasta according to the package directions until it’s al dente, then drain and set aside.
3. Make the vinaigrette: In a bowl, whisk together apple cider vinegar, maple syrup, minced garlic, nutmeg, red pepper flakes, salt, and pepper. Slowly stream in the olive oil while whisking until the dressing emulsifies into a smooth, balanced vinaigrette.
4. Assemble the salad: In a large mixing bowl, combine the warm (or cooled) pasta with the arugula. Drizzle a few tablespoons of the maple vinaigrette and toss to coat.
5. Add remaining ingredients: Mix in the diced shallots, roasted vegetables, and roasted pepitas. Gently toss to combine. Crumble the goat cheese over the top and give it one last gentle toss.
6. Finish and serve: Drizzle more vinaigrette as desired and serve the salad either warm or cold.

Helpful Tips

• Even roasting = better flavor: Spread squash and sprouts evenly on your baking sheet—crowding can cause steaming instead of caramelizing.
• Emulsify the dressing well: Whisk—or even use a jar and shake vigorously—to ensure a smooth, silky vinaigrette.
• Don’t overdress: Start with just a little vinaigrette, taste, then add more if needed. You can always add more, but you can’t take it away once it’s soaked in.
• Pasta texture matters: Cook it until al dente—slightly firm—so it retains some bite when tossed with warm roasted veggies.
• Pump up crunch: Want more nutty texture? Mix in a handful of toasted walnuts or pecans in addition to—or in place of—the pepitas.

Substitutions And Variations

• Pasta alternatives: For a twist, try swapping the pasta with farro, quinoa, or even small pasta shells.
• Greens substitutions: Don’t have arugula or prefer a milder green? Baby spinach, chopped kale, or mixed greens work just as well.
• Cheese options: Not a fan of goat cheese? Feta, blue cheese crumbles, or shaved Parmesan make excellent substitutes.
• Vinaigrette variation: If you’re out of maple syrup, honey or a mixture of brown sugar dissolved in a bit of water can be used in its place.
• Boost with protein: Make it heartier by adding roasted chicken, crispy bacon, or cooked chickpeas for extra texture and nutrition.

Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• The vinaigrette may separate—simply shake or whisk before dressing the salad again.
• If refrigerated, the arugula may wilt slightly. Revive it by tossing with a little extra fresh greens or a splash of lemon juice.
• Save time by roasting the veggies and cooking the pasta a day in advance. Store them in separate airtight containers in the refrigerator until you’re ready to assemble the salad.

Nutritional Information

(Estimates per 1-cup serving; approximate values)

Note: Nutritional values depend on exact brands and quantities used—adjust based on preferences or dietary needs.

Serving Suggestions

• Fall-themed spread: Serve alongside roasted turkey, herbed pork tenderloin, or grilled sausages for a seasonal family dinner.
• Al fresco meal: This salad travels well—pack it in mason jars layered with vinaigrette at the bottom to bring to a picnic or office lunch.
• Soup complement: Pair it with creamy butternut squash soup, mushroom bisque, or a hearty lentil stew.
• Dress it up: Garnish with fresh herbs like thyme or sage, or drizzle with a little extra maple syrup and balsamic glaze for sweetness and shine.

Frequently Asked Questions About Autumn Pasta Salad with Maple Vinaigrette

1. Can I make this salad in advance?
Absolutely! You can roast the vegetables and cook the pasta a day ahead—store them separately in airtight containers. Dress and assemble just before serving to keep the textures bright and vibrant.

2. What’s the best way to reheat it?
If you prefer serving it warm, gently reheat individual servings in the microwave or in a skillet with a splash of olive oil until warmed through. Then toss everything together, add fresh arugula and goat cheese, and you’re ready to enjoy.

3. How do I adjust the sweetness or spice of the vinaigrette?
The maple vinaigrette is easily customizable. To make it sweeter, add more maple syrup; to cut sweetness, increase the vinegar or reduce syrup. For more heat, increase red pepper flakes—start small and taste as you go.

4. Can I substitute any other seeds or nuts for the pepitas?
Yes—try toasted almonds, walnuts, pecans, or even sunflower seeds for variety in crunch and flavor. They’ll all work beautifully in this autumn salad.

5. Is there a dairy-free option?
To make it dairy-free, skip the goat cheese or use a plant-based alternative such as vegan crumbled cheese or toasted nut-based “cheese.”

Conclusion

Thank you so much for stopping by and checking out this recipe for Autumn Pasta Salad with Maple Vinaigrette! I absolutely love how the sweetness of maple and squash mingles with the zing of arugula and tangy goat cheese—it’s a dish that’s easy to throw together yet feels thoughtfully seasonal. Whether you’re serving it straight from the oven or chilled at your autumn table, I hope it brings comfort and color to your meal. I can’t wait for you to enjoy its vibrant flavors—here’s to effortless cooking and cozy, flavorful moments in your kitchen. Happy cooking, and thanks for being part of this food-loving community

Autumn Pasta Salad with Maple Vinaigrette

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Autumn Pasta Salad with Maple Vinaigrette is bursting with fall flavors—roasted butternut squash, Brussels sprouts, creamy goat cheese, and a tangy-sweet maple dressing tossed with pasta and arugula. A cozy, colorful salad that’s easy to make and perfect for lunch, dinner, or any autumn gathering.

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Ingredients

Scale 1x2x3x

4 cups butternut squash, cubed

3 cups Brussels sprouts, halved

2 tbsp olive oil

Kosher salt & pepper, to taste

1 tsp garlic powder

1 lb spiral pasta, cooked

5 oz baby arugula

2 shallots, diced

⅓ cup roasted salted pepitas

4 oz goat cheese, crumbled

Maple Vinaigrette:

¼ cup apple cider vinegar

2 tbsp maple syrup

1 garlic clove, minced

⅛ tsp nutmeg

Pinch red pepper flakes

½ tsp kosher salt

Freshly ground black pepper

½ cup olive oil

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Instructions

• Roast the vegetables: Begin by preheating your oven to 425 °F (220 °C). Spread the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with olive oil, then season generously with kosher salt, freshly ground black pepper, and garlic powder. Roast for 20–25 minutes, flipping halfway through, until they’re golden and tender.
• Cook the pasta: Prepare the spiral pasta according to the package directions until it’s al dente, then drain and set aside.
• Make the vinaigrette: In a bowl, whisk together apple cider vinegar, maple syrup, minced garlic, nutmeg, red pepper flakes, salt, and pepper. Slowly stream in the olive oil while whisking until the dressing emulsifies into a smooth, balanced vinaigrette.
• Assemble the salad: In a large mixing bowl, combine the warm (or cooled) pasta with the arugula. Drizzle a few tablespoons of the maple vinaigrette and toss to coat.
• Add remaining ingredients: Mix in the diced shallots, roasted vegetables, and roasted pepitas. Gently toss to combine. Crumble the goat cheese over the top and give it one last gentle toss.
• Finish and serve: Drizzle more vinaigrette as desired and serve the salad either warm or cold.

Notes

This salad can be made ahead—store pasta and roasted veggies separately until ready to toss.

Sub feta, blue cheese, or Parmesan for goat cheese if desired.

Add chicken, bacon, or chickpeas for a heartier version.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Side Dish or Light Main
• Method: Roasting + Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: ~320
• Sugar: ~6g
• Carbohydrates: ~35g
• Protein: ~8g