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Fall pasta salad with butternut squash, arugula, goat cheese and hazelnuts in a white bowl with red serving spoons

Fall Harvest Pasta Salad with Butternut Squash

5 from 1 vote
This fall pasta salad has butternut squash, roasted turkey, goat cheese, arugula, and hazelnuts in a spiced apple cider vinaigrette. Ready in 45 minutes with 37g protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings : 4 servings

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Ingredients

For the Roasted Vegetables
  • 2 cups butternut squash, peeled and cut into ½-inch cubes
  • 1 large red onion, cut into ½-inch wedges
  • 1 tbsp olive oil
  • ½ tsp salt
For the Turkey
  • 1 lb turkey breast tenderloins, or swap or chicken breast or diced deli turkey
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
For the Spiced Apple Cider Vinaigrette
  • 2 tbsp olive oil
  • 1 small shallot, finely minced
  • 2 tbsp apple cider vinegar
  • ½ orange, juice & zest
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • ⅛ tsp ground cinnamon
  • small pinch ground allspice
  • ¼ tsp salt
For the Pasta Salad
  • 6 oz pasta, orecchiette or another short pasta like cavatappi, rotini or medium shells
  • ¼ cup toasted hazelnuts
  • 4 cups arugula
  • ¼ cup dried cranberries
  • 3 oz goat cheese, crumbled
US Customary - Metric
Start Cooking

Instructions
 

Roast the Vegetables and Turkey
  1. Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. 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.
    Cubed squash and sliced red onion on a sheet pan for butternut pasta salad
  3. 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.
    Roasted squash, red onion and diced turkey on a sheet pan, a base for Thanksgiving pasta salad recipes
Cook the Pasta
  1. Cook 6 oz pasta in salted water until al dente. Drain, rinse under cold water and drain again well.
    Cooked orecchiette draining in a colander, a good shape for autumn pasta recipes
Make the Vinaigrette
  1. 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.
    Fall pasta salad dressing with apple cider vinegar, orange and cinnamon whisked in a white bowl
Assemble and Serve
  1. 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.
    Orecchiette, roasted squash, red onion, turkey and dried cranberries in a bowl for this fall pasta salad recipe
  2. Just before serving, fold in 4 cups arugula. Top with 3 oz goat cheese (crumbled), and ¼ cup toasted hazelnuts (roughly chopped).
    Fall pasta salad with orecchiette, roasted squash, goat cheese and toasted hazelnuts, seen from above

Nutrition

Calories: 575kcalCarbohydrates: 57gProtein: 37gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 71mgSodium: 1094mgPotassium: 853mgFiber: 5gSugar: 14gVitamin A: 8174IUVitamin C: 24mgCalcium: 150mgIron: 3mg

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.