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Fall Pasta Salad

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Roasted butternut squash, sweet corn, and creamy vegan dressing are just a few of the reasons why you're going to love my perfect Fall Pasta Salad! It's ready in under 30 minutes and makes a large enough salad for 8 or meal prepping!

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I’m bringing the colors and tastes of autumn straight to your table. Forget everything you thought you knew about pasta salads; we’re about to whip up a super quick, delicious hearty and festive Fall Pasta Salad! I bet you it will be the star of your holiday potlucks, serving 8 people and leaving nobody hungry!

When most hear “pasta salad”, they think of cold noodles and mayo but darling, we’re in the Jackfruitful Kitchen, and there’s no room for the ordinary here! This Fall Pasta Salad is anything but a boring simple sauce with a few cubed vegetables! This darling salad right here has a customized creamy vegan dressing, some of your favorite fall ingredients like butternut squash and cranberries and is perfect as leftovers.

This perfect Fall Pasta Salad doesn’t get any easier than this handful of ingredients!

Salad Ingredients

gluten free noodles
butternut squash
coconut aminos
tuscan kale
sweet corn
red onion
toasted pecans
dried cranberries

Creamy Dressing Ingredients

plain unsweetened vegan yogurt
roasted tahini
dijon mustard
coconut aminos
red wine vinegar
maple syrup
garlic powder
onion powder
dried sage

From the nuttiness of roasted squash to the crunchy pecans, every bite is a surprise. Plus, who said salads have to be green? Bring on the golds, reds, and oranges – the true colors of fall. Whether you’re dining solo on a cozy evening, or impressing the in-laws at a family gathering, this dish is sure to win hearts.

And if you’re wondering how to get that butternut squash perfectly prepped, don’t fret! I’ve got a step-by-step tutorial to help ya out! Check out this post and save it for when you’re ready to make this dish.

Don’t forget to tag me in your creations! You know I love to see everyone making the Jackfruitul dishes, and be sure to comment on this recipe if you have any questions. Happy roasting, tossing and eating friends!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Fall Pasta Salad

Not your regular old boring pasta salad! And no mayo here! This fall pasta salad combines the rich, nutty flavors of roasted butternut squash with tender massaged kale, bright sweet corn, and zesty red onion with the creamy embrace of a sweet and tangy vegan dressing, all woven together with perfectly al dente pasta. It's a symphony of colors and textures, with added sweetness from the seasonal dried cranberries, and a surprising crunch from the toasted pecans, that you don't find in your typical pasta salad.

5 from 1 vote

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Prep Time 10

Cook Time 25

Course Appetizer, Dinner, lunch, Main Course, Salad

Cuisine American

Servings 8

Equipment

stove
Oven