I typically associate pasta salad with the summer but this fall pasta salad with butternut squash tastes like thanksgiving in a bowl… but really.
Pasta, roasted butternut squash and red onions, diced turkey, dried cranberries, arugula, and hazelnuts all tossed in a spiced apple cider vinaigrette and topped with creamy goat cheese.
It’s the perfect mix of savory, sweet, chewy, and crunchy.
About 45 minutes to prep and 37 grams of protein per serving. It makes a great fall lunch of meal prep for the week ahead.
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Why You’ll Love It
- Meal prep friendly. Pasta salads are great for meal prep. They get better as they sit and can be eaten straight out of the fridge. No microwave needed.
- All the fall flavors. Butternut squash, turkey, dried cranberries, arugula, hazelnuts and a spiced apple cider vinaigrette. It really does taste like Thanksgiving in a bowl.
- High-protein. This is the kind of salad that’s going to keep you full for hours with 37 grams of protein per serving.
Love fall salads? Give my Harvest Quinoa Salad with Brown Butter Dijon Vinaigrette a try. Fresh cranberries roast alongside butternut squash for the ultimate sweet savory combo.
Key Ingredients
This fall pasta salad is a perfect combo of savory and sweet. Here’s what goes into it.
- Butternut squash: Roasted until its soft and sweet. It’s one of the main flavors in this fall pasta salad.
- Red onion: Gets baked alongside the butternut squash until its caramelized.
- Turkey: Cook some tenderloins alongside the veggies or dice up some deli turkey. Both work great and add tons of protein.
- Pasta: An essential ingredient for a pasta salad. I like to use orecchiette but cavatappi, rotini, and medium shells all work. You can also use a high-protein pasta.
- Arugula: A fresh peppery flavor and bright green color that balances out the other flavors.
- Toasted hazelnuts: Crunchy and festive, they are the perfect textural contrast.
- Goat cheese: Tangy and creamy. Complements the sweetness of the squash and red onion perfectly.
- The spiced apple cider vinaigrette: A classic apple cider vinaigrette with a touch of cinnamon and allspice to mimic the flavors of spiced cider.
For another meal preppable autumnal lunch, try my Fall Harvest Dense Bean Salad. Same sweet, savory flavor profile that holds up great for days.
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How to Make It
It takes about 45 minutes and a bit of chopping and whisking, but it’s well worth the effort.
Roast the veggies & turkey
Add your diced butternut squash and red onion wedges to a sheet pan with some olive oil and salt. On another sheet pan coat your turkey in olive oil, garlic powder, and salt. Roast for about 30 minutes then dice up your turkey.
Make the dressing & cook the pasta
While the veggies bake, whisk up all the dressing ingredients and cook your pasta according to package instructions. Then run the pasta under cold water and drain and dry.
Assemble
To the same bowl with your dressing, add the pasta, squash, red onion, turkey and cranberries. Toss to combine. If saving for later, stop at this step.
Finishing touches
If enjoying immediately, add in the arugula, hazelnuts, and goat cheese. Enjoy cold.
Want another cozy season-inspired recipe? Check out my Warm Butter Bean, Kale & Roasted Pumpkin Salad.
Swaps & Substitutions
This recipe is yours to customize based on what you have on hand and what you like. Here are some suggestions.
Victoria’s Tips
Here are a couple of my tips to ensure you get the best possible result.
- Cut everything roughly the same size as your pasta. This will ensure you get a little bit of everything in every bite.
- Salt as you go. Pasta salad needs more salt then you’d think to be flavorful. Taste and salt at each step.
- Taste the dressing before tossing. Cinnamon and all spice can vary greatly depending on brand and freshness. Adjust to your preferences.
Storage & Meal Prep
This fall pasta salad is designed for meal prep. Store in an airtight container for up to 4 days. It tastes best on day 2 and day 3 once all the flavors have combined.
Store the arugula, hazelnuts, and goat cheese separately for the best texture and flavor.
FAQ
Totally! It’s a great recipe to prep ahead. I recommend keeping the arugula, hazelnuts, and goat cheese separate until serving for the best texture.
Of course. This is a great idea. For pre-cut, the instructions stay the same. For frozen, adjust your roasting time accordingly.
Look for turkey breast tenderloins in the fresh poultry case. If you can’t find them, use boneless skinless chicken breast or diced deli turkey.
More Pasta Salad Recipes
Fall Harvest Pasta Salad with Butternut Squash
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Ingredients
Instructions
- Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
- On the first pan, toss 2 cups butternut squash (peeled and cut into ½-inch cubes) and 1 large red onion (cut into ½-inch wedges), with 1 tbsp olive oil, and ½ tsp salt. Spread in a single layer.On the second pan, rub 1 lb turkey breast tenderloins with 1 tsp olive oil, 1 tsp garlic powder, and ½ tsp salt.
- Roast both pans for 25 to 30 minutes, flipping the vegetables halfway. The squash should be tender with browned edges, and the turkey should reach 165°F (74°C) inside. Let the turkey cool, then dice it up.
- Cook 6 oz pasta in salted water until al dente. Drain, rinse under cold water and drain again well.
- In a large bowl, stir 1 small shallot (finely minced) into 2 tbsp apple cider vinegar and ½ orange, juice & zest. Let it sit for 5 minutes to soften the shallot.Whisk in 1 tbsp maple syrup, 1 tbsp Dijon mustard, ⅛ tsp ground cinnamon, a small pinch ground allspice, and ¼ tsp salt. Whisk in 2 tbsp olive oil until combined.
- Add the cooled pasta to the bowl and toss to coat. Fold in the roasted squash and onions, the diced turkey and ¼ cup dried cranberries.
- Just before serving, fold in 4 cups arugula. Top with 3 oz goat cheese (crumbled), and ¼ cup toasted hazelnuts (roughly chopped).
Nutrition
Notes
- Turkey: Look for turkey breast tenderloins in the fresh poultry case, often sold as a pack of two.
- Chicken swap: 1 lb boneless, skinless chicken breasts work in place of the turkey. They cook faster, so start checking at 18 minutes and pull them at 165°F (74°C).
- Deli turkey: Use 12 oz thick-cut deli turkey, diced, in place of the roasted turkey.
- Pasta: I use orecchiette. Cavatappi, rotini and medium shells also work.
- Meal prep: Store the salad without the arugula and hazelnuts, and add both when serving.
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I devoured this!