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Autumn Pasta Salad with Maple Vinaigrette Recipe

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4.2 from 28 reviews

This Autumn Pasta Salad with Maple Vinaigrette combines roasted butternut squash and Brussels sprouts with peppery arugula, spiral pasta, goat cheese, and crunchy pepitas. Tossed in a homemade maple vinaigrette with a hint of nutmeg and red pepper flakes, this salad can be served warm or cold, offering a perfect balance of sweet, savory, and nutty flavors for an inviting fall dish.

Ingredients

Roasted Vegetables

  • 4 cups cubed butternut squash, 1-inch cubes or smaller
  • 3 cups halved Brussels sprouts
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 1 teaspoon garlic powder

Pasta and Salad

  • 1 pound spiral pasta, cooked and drained
  • 5 ounces baby arugula
  • 2 shallots, diced
  • ⅓ cup roasted, salted pepitas
  • 4 ounces goat cheese, crumbled

Maple Vinaigrette

  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 garlic clove, minced
  • Kosher salt and pepper, to taste
  • ⅛ teaspoon freshly ground nutmeg
  • Pinch of red pepper flakes
  • ½ cup olive oil

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 425°F. Place the cubed butternut squash and halved Brussels sprouts on a baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle generously with kosher salt, pepper, and 1 teaspoon garlic powder. Toss well to ensure all pieces are coated evenly.
  2. Roast Vegetables: Roast the vegetables in the oven for 20 to 25 minutes, tossing once midway through cooking, until they are tender and caramelized on the edges.
  3. Cook Pasta: While vegetables roast, bring a large pot of salted water to a boil. Add 1 pound of spiral pasta and cook according to package instructions until al dente. Drain and set aside.
  4. Make Maple Vinaigrette: In a bowl, whisk together ¼ cup apple cider vinegar, 2 tablespoons maple syrup, 1 minced garlic clove, ⅛ teaspoon nutmeg, a pinch of red pepper flakes, salt, and pepper. Slowly drizzle in ½ cup olive oil while continuously whisking until the dressing is well emulsified and smooth. Refrigerate until ready to use.
  5. Toss the Salad: In a large mixing bowl, combine the cooked pasta and 5 ounces baby arugula. Drizzle with a few tablespoons of the maple vinaigrette and toss gently to coat.
  6. Add Remaining Ingredients: Add the diced shallots, ⅓ cup roasted salted pepitas, and roasted vegetables to the bowl. Toss everything together thoroughly.
  7. Finish with Goat Cheese and Dressing: Crumble 4 ounces goat cheese over the salad, toss gently once more, and then drizzle on additional maple vinaigrette to taste before serving.
  8. Serve: This salad can be served warm or cold, depending on preference. Both ways showcase the flavors beautifully.

Notes

  • The salad can be enjoyed warm or chilled—both are delicious.
  • Use freshly cooked pasta or leftover pasta chilled for convenience.
  • Roasting the vegetables brings out their natural sweetness and adds depth of flavor.
  • The maple vinaigrette can be stored in the refrigerator for up to 3 days; shake or whisk before use.
  • For a nut-free option, omit pepitas or substitute with toasted pumpkin seeds if not allergic.
  • Adjust salt, pepper, and red pepper flakes to taste to balance flavor and heat.

Find it online: https://flavorspath.com/autumn-pasta-salad-with-maple-vinaigrette-recipe/