I remember the first time I tossed together this bowl on a gray October afternoon and how the kitchen seemed to fill with crisp, cozy light. The smell of roasted squash slipped into the room like a warm blanket and made me want to invite everyone over. A recipe like this is the kind that becomes a go-to for potlucks, hurried weeknight dinners, or a picnic under turning leaves. Fall Harvest Pasta Salad is woven from familiar textures that comfort and little bright pops that surprise. It balances sweet roasted butternut, tangy feta, chewy cranberries, and crunchy pecans into a salad that feels both indulgent and homey. I love how it travels well, keeps for a few days, and always looks pretty on the table. In this post I will walk you through everything from the tools you need to my favorite serving ideas, plus tips so your first attempt feels effortless and joyful.

Fall Harvest Pasta Salad — Kitchen Essentials You’ll Need

This recipe is simple, but a few good tools make it effortless. The right equipment helps you roast squash evenly, cook pasta just right, and dress the salad without fuss. Here’s what I find handy and why.

Large pot for boiling pasta so it cooks evenly and has room to move.
Baking sheet for roasting the butternut until golden and slightly caramelized.
Large mixing bowl to toss ingredients without spillage.
Small bowl or jar for whisking the dressing, or a mason jar with lid for shaking.
Sharp knife and cutting board for even dice of squash and thin slices of red onion.
Colander to drain pasta and cool it slightly before tossing.

Each tool keeps the process relaxed. A roomy pot prevents sticky, mushy pasta. A hot baking sheet encourages browning on the squash which gives that sweet, nutty edge. And a mason jar for the dressing is my favorite time-saver because you can shake and pour with no cleanup drama.

Why You’ll Love This Fall Harvest Pasta Salad

This salad is the kind that feels like a warm sweater in food form. It layers textures and flavors in a way that keeps every forkful interesting. The roasted butternut brings a sweet, caramelized depth that pairs beautifully with the tang of feta. Dried cranberries offer tart, chewy surprises and pecans add a buttery crunch. Spinach or mixed greens give freshness and a pleasant contrast to the heartiness of the pasta. I use the exact balance of ingredients because each element sings, but the overall result is forgiving.

Comforting and fresh at the same time.
Easy to scale up for gatherings or to keep in the fridge for lunches.
Textural contrast between creamy feta, chewy cranberries, and crunchy pecans.
Bright, simple dressing of olive oil and apple cider vinegar that ties everything together.

You will love how the flavors mellow and meld if you let it sit a bit, or how lively it stays if you serve it right away. It travels well which makes it perfect for school events, work lunches, or a casual Sunday supper. The colors are so pretty that it brightens any table, and the smell of roasted squash always gets compliments. Fall Harvest Pasta Salad gives you a balance of comfort and brightness that becomes nostalgic quickly.

Fall Harvest Pasta Salad Ingredients

This recipe is delightfully straightforward. Here are the ingredients I use and why they matter. The sweet roasted squash is the star. Cranberries bring brightness, and pecans offer that toasty crunch that makes each bite satisfying. I keep the dressing simple so the ingredients can shine.

This recipe uses: 8 oz pasta (e.g., rotini or penne), 1 cup butternut squash, roasted, 1/2 cup cranberries, dried, 1/2 cup feta cheese, crumbled, 1/4 cup pecans, chopped, 1/4 cup red onion, finely chopped, 2 cups spinach or mixed greens, 1/4 cup olive oil, 2 tablespoons apple cider vinegar, Salt and pepper to taste.

You might also keep pantry staples on hand like a little honey if you want the dressing sweeter, or a pinch of garlic powder for a savory lift. If you roast your squash in olive oil with a sprinkle of salt and pepper it gets caramelized edges that add both flavor and texture.

Step-by-Step Instructions

Bring a large pot of salted water to a rolling boil. Add the 8 oz pasta and cook according to package instructions until al dente. Taste a piece to check for a tender, slightly firm bite. Drain in a colander and let the pasta rest so it cools slightly but is still warm, which helps it absorb the dressing a touch.
While the pasta cooks, roast the butternut squash if you have not already done so. Toss 1 cup butternut squash, roasted, on a baking sheet with a drizzle of olive oil and a pinch of salt. Roast at 425°F until the edges are golden and the squash is soft and yielding, about 20 to 25 minutes. The caramelized edges add a sweet, nutty aroma that makes the salad sing.
In a large mixing bowl combine the cooled pasta with the roasted butternut squash, 1/2 cup cranberries, dried, 1/2 cup feta cheese, crumbled, 1/4 cup pecans, chopped, 1/4 cup red onion, finely chopped, and 2 cups spinach or mixed greens. Toss gently so the warm pasta slightly softens the spinach and the colors mix into an inviting mosaic.
In a small bowl or mason jar whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, Salt and pepper to taste. Whisk or shake until the dressing looks glossy and slightly thickened. Taste and adjust if you like it tangier or milder, adding a touch more vinegar or olive oil little by little.
Pour the dressing over the pasta salad and toss to combine. Coat everything evenly so the dressing clings to the pasta and greens. Serve immediately if you want a brighter, fresher bite or refrigerate for 30 minutes to allow the flavors to meld and the cranberries to plump. Before serving, give it one final toss and taste for seasoning, adding Salt and pepper to taste if needed.

Fun Variations You Can Try

Swap the pecans for walnuts for a slightly earthier crunch or toasted almonds for a lighter snap.
Make it heartier by adding shredded rotisserie chicken or a can of drained chickpeas.
For a vegan version, replace the feta cheese with crumbled tofu marinated in lemon and a pinch of salt, or use a store-bought dairy-free feta.
Drizzle a tablespoon of honey into the dressing for a sweeter glaze that complements the roasted squash.
Add a handful of thinly sliced apples or pears for a crisp, fruity contrast.
Stir in a teaspoon of grainy mustard to the dressing for a sharp, savory lift.
Swap the spinach for arugula for peppery notes, or kale if you like a sturdier green that holds up to refrigeration.

These little changes let you nudge the salad toward richer, brighter, or more filling directions without losing the essence of the recipe.

How I Love to Serve It

I often bring this salad to a casual gathering in a wide shallow bowl so the colors show through. The mix of orange squash, ruby cranberries, and speckled feta is so pretty it feels festive. For a family weeknight, I plate it alongside roasted chicken thighs or serve it as a side to a warm butternut soup. At a potluck, I keep extra sliced pecans and a small jar of dressing nearby so people can adjust their portions.

Presentation ideas I adore:

Scatter a few extra pecans and a light crumble of feta on top just before serving for a fresh look.
Serve with warm crusty bread to make the meal feel homey.
Pair with a simple grain like quinoa if you want a gluten-free twist using gluten-free pasta.

The atmosphere I imagine is relaxed and cozy. A small stack of mismatched plates, a kettle of tea nearby, and a playlist of soft acoustic songs. This salad is perfect for eating while leaning on the counter with a chatty friend or packing into Mason jars for a pretty work lunch.

Helpful Tips from My Kitchen

Roast the butternut squash on a hot baking sheet to get those tasty caramelized bits. Give the pieces room on the pan so they brown instead of steam.
Cook the pasta to al dente because it will continue to soften slightly when tossed with warm squash or chilled in the fridge.
If you want a brighter dressing, add a splash more apple cider vinegar a teaspoon at a time. If it tastes sharp, mellow it with a teaspoon of honey.
Chop the pecans and toast them briefly in a dry pan over medium heat until fragrant. Watch carefully because they can brown quickly.
Thinly slice the red onion and soak briefly in cold water for five minutes if you want a milder onion flavor. Pat dry before adding to the salad.
Make ahead: The salad stores well in the fridge for up to 3 days. Dress the salad lightly if you plan to keep it longer and add a final drizzle before serving.
To keep textures bright, store the salad in an airtight container and add any extra pecans or greens just before serving.

These little steps have saved me from a soggy or bland batch many times. They are the small kindnesses that help this salad shine.

Important Cooking Reminders

Keep hot and cold foods at safe temperatures. Refrigerate leftovers within two hours.
Reheating is optional. If you prefer warm, gently heat a portion in a skillet rather than the microwave to maintain texture.
Store leftovers in an airtight container for up to 3 days for best quality.
Do not overcook the pasta; check for al dente to avoid mushy texture.
Roast the squash until tender and slightly caramelized for the best flavor.
Taste and adjust seasoning after tossing; Salt and pepper to taste can change depending on the saltiness of your feta.

Nutritional Information (Estimated)

This is an estimated snapshot for a generous serving. Calories are moderate thanks to the hearty pasta and healthy fats from olive oil and pecans. Carbohydrates come mainly from the pasta and dried cranberries, while protein sources include feta and any added chickpeas or chicken. Fat is primarily from olive oil and nuts, offering satisfying richness. If you need a lower-calorie version, reduce the olive oil slightly and add more greens.

Calories: approx. 350–450 per serving depending on portion and additions.
Carbs: moderate, mostly from pasta and cranberries.
Fat: primarily from olive oil and pecans, moderate in amount.
Protein: modest from feta, higher if you add chicken or chickpeas.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes (including roasting squash)
Total Time: 40 minutes
Yield: 4 to 6 servings

Common Questions You Might Have

Can I make this salad ahead of time?

Yes. You can prepare most components up to a day ahead. Keep the spinach or mixed greens separate if you prefer them extra crisp, and stir them in just before serving. If you store the tossed salad, keep an eye on texture because the greens will wilt over time. Refrigerate in an airtight container and dress lightly if storing.

What can I substitute for butternut squash?

Roasted sweet potato is a lovely stand-in. It gives similar sweetness and a creamy texture. You can also use roasted pumpkin or delicata squash. If you want something lighter, roasted carrots work nicely too.

How do I keep the salad from getting soggy?

Cool the pasta slightly before tossing. Use sturdy greens like baby spinach or add them just before serving. Toast the nuts and add them at the end for maximum crunch. Dress lightly if you plan to store leftovers and add an extra splash of olive oil or vinegar just before serving to refresh flavors.

Fall Harvest Pasta Salad — Conclusion

Sitting down with a bowl of this salad feels like holding a small piece of autumn. The roasted butternut offers a sweet warmth, the cranberries give playful tartness, and the pecans remind you of porch conversations and crunchy leaves underfoot. I hope this recipe becomes one of those meals you return to when you want something simple, beautiful, and nourishing. If you want to compare notes or see another take on the same comforting idea, take a look at Fall Harvest Pasta Salad – Nourished by Nic for a lovely presentation and slightly different mix-ins, or visit Fall Harvest Pasta Salad for more inspiration. Thank you for letting me share this cozy, colorful bowl. I hope your kitchen fills with the same warm aroma that made me fall in love with this dish and that Fall Harvest Pasta Salad becomes one of your feel-good recipes this season.

Fall Harvest Pasta Salad

Author: admin
Total Time: 40 minutes
Yield: 4 to 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A comforting and vibrant salad featuring roasted butternut squash, tangy feta, dried cranberries, and crunchy pecans, perfect for fall gatherings and weeknight dinners.

Ingredients

Scale

8 oz pasta (e.g., rotini or penne)
1 cup butternut squash, roasted
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup chopped pecans
1/4 cup finely chopped red onion
2 cups spinach or mixed greens
1/4 cup olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Drain and let cool slightly.
While the pasta cooks, roast the butternut squash on a baking sheet with olive oil and salt at 425°F for 20-25 minutes.
In a large mixing bowl, combine the cooled pasta, roasted squash, cranberries, feta, pecans, red onion, and greens. Toss gently.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, salt, and pepper. Pour over the salad and toss to combine.
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

For a vegan version, substitute feta with crumbled tofu. This salad can be made ahead of time and stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 300mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 10g
Cholesterol: 15mg

Keywords: pasta salad, fall recipes, roasted butternut squash, healthy salad, festive salad