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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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Jackie Akerberg

Fall Pasta Salad

5 from 3 votes
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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.
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 8
Course: Appetizer, Dinner, lunch, Main Course, Salad

Equipment

  • stove
  • Oven

Ingredients
  

Salad Ingredients
  • 4 servings gluten free noodles of choice, cooked and cooled
  • 2 cups butternut squash, cubed
  • 1 tbsp coconut aminos
  • ½ tsp salt and pepper
  • 1 bunch tuscan kale, chopped and massaged
  • 2 cups sweet corn
  • ½ red onion, finely chopped
  • 1 cup chopped toasted pecans
  • ½ cup dried cranberries
Creamy Dressing Ingredients
  • ½ cup plain unsweetened vegan yogurt
  • 1 tbsp roasted tahini
  • 1 tsp dijon mustard
  • 2 tbsp coconut aminos
  • 2 tbsp red wine vinegar
  • 2 tbsp maple syrup
  • 2 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried sage
  • salt and pepper, to taste
  • ¼ cup water, more or less for desired thickness

Method
 

  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Toss the cubed squash with the coconut aminos, salt and pepper and spread on the baking sheet. Bake for 20-25 minutes, until perfectly golden. Remove and let cool.
  2. While squash is roasting, prepare your dressing by adding all ingredients to a large jar and whisking to combine. Season to taste and adjust water for desired thickness.
  3. Add the noodles, squash, kale, corn, onion, pecans, and cranberries to a large salad bowl. Drizzle with dressing and toss to coat. Serve immediately or prepare for meal prep and enjoy for up to 5 days.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!
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4 Responses

  1. 5 stars
    Loved the variety of the flavors. Couldn’t find my tahini so instead used Sun butter in the dressing and it was excellent. This is a dish I could make at the beginning of the week and just eat it for lunch everyday.

    Reply

  2. 5 stars
    One of my favorite recipes! It’s one of those recipes that I share to those who say eating healthy is boring! I love how full of flavor and easy this recipe is to make! And the best part is that my 2 year old daughter loves it!

    Reply
5 from 3 votes (1 rating without comment)

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