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Roasted Vegetable Fall Pasta Salad with Creamy Balsamic Dressing

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This Fall Roasted Vegetable Pasta Salad is loaded with cozy fall favorites! From roasted sweet potatoes and cauliflower to Honeycrisp apples, dried cranberries, and pumpkin seeds, you'll be enjoying every bite of this delicious autumn salad that's been tossed in a creamy maple balsamic vinaigrette. With tender gluten-free pasta and a mix of fresh arugula and spinach, it’s the perfect balance of hearty, sweet, savory and tart. Meal prep this salad for yourself or bring it to your next work potluck and you'll be sure to become the office favorite!
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Roasted Veggie Salad With Maple Balsamic Vinaigrette

Get ready for the coziest fall pasta salad you’ve ever had! This incredible pasta salad is packed with roasted seasonal veggies and tossed in a dreamy, creamy balsamic dressing! This dish is basically autumn in a bowl and I just know you’re going to love it. There’s just something about pasta salad this time of the year that hits different – maybe it’s the combination of hearty seasonal ingredients mixed with tender pasta that comes together so perfectly, or maybe it’s just the joy of enjoying pasta in a whole other way than in a sauce. I’m not sure, but I’ll let you be the judge. 

Ingredients for Roast Vegetable Salad

Salad Ingredients

  • Cauliflower: Roasting cauliflower brings out the natural flavor and makes the edges perfectly caramelized and crispy. It adds bulk and heartiness to the salad while providing a good source of fiber and vitamin C.
  • Sweet Potato: Sweet potatoes are rich in antioxidants and have an addictive sweetness that we all crave during this time of the year. Sweet potatoes are really delicious any time of the year but they really bring the autumnal vibes. Roasting them gives them a tender inside and slightly crispy outside that makes every bite delicious.
  • Bowtie Pasta: I opted to use gluten free bowtie pasta but you can use whatever short pasta you have on hand. The pasta’s chewy texture complements the roasted vegetables, and it absorbs the creamy balsamic dressing beautifully.
  • Red Onion: Finely chopped red onions add a sharp, tangy bite to the salad that cuts through the sweetness of the roasted vegetables and the richness of the dressing.
  • Honeycrisp Apple: I used honeycrisp apples because they take longer to go brown than other apples. They have the perfect crisp for this recipe and their texture is less mushy than some other apples. They add a cool freshness and juiciness without browning quickly, making them ideal for meal prep.
  • Unsweetened Cranberries: Dried cranberries bring a chewy texture and a pop of tart sweetness to the salad, balancing out the savory and roasted elements. They are also totally a fall favorite ingredient and ideal for this pasta salad.
  • Baby Arugula or Spinach: These fresh, tender greens add a light, peppery bite that contrasts the heartiness of the roasted veggies. They’re nutrient-dense, loaded with vitamins and minerals, and bring a bright, vibrant color to the salad. Use one or both for this salad as they perfectly complement one another but also stand alone nicely. 
  • Pumpkin Seeds: No salad (even a pasta salad) is complete without crunchies! Pumpkin seeds provide a toasty, nutty flavor and an extra boost of protein and healthy fats. They add texture and are an essential element in making the salad feel more complete.

Creamy Balsamic Dressing Ingredients

  • Plain Unsweetened Yogurt: This dairy-free yogurt makes the dressing creamy and rich without adding any heaviness. It balances the tang of the balsamic vinegar and mustard and gives the dressing a smooth texture that coats the salad ingredients well.
  • Balsamic Vinegar: Adding a sweet but tangy flavor to the dressing that pairs nicely with the roasted vegetables and sweet elements in the salad. Its depth of flavor brings everything together.
  • Dijon Mustard: Dijon mustard adds a sharp, slightly spicy kick to the dressing, elevating the tanginess of the balsamic vinegar and giving the dressing complexity. It also helps emulsify the ingredients, ensuring the dressing is smooth and well-combined.
  • Maple Syrup: A touch of maple syrup adds a necessary natural sweetness to balance out the sharper ingredients. It enhances the autumn flavors in the salad and gives the dressing a subtle richness.
  • Garlic Powder: Garlic powder adds a savory depth to the dressing without overpowering the other flavors. It’s an easy way to infuse a hint of garlic flavor without the sharpness of raw garlic, rounding out the dressing’s profile.
baby spinach leaves on a wooden cutting board

How to Make This Roasted Vegetable Fall Pasta Salad

Prep the Veggies

Preheat your oven to 425°F. Spread the cauliflower florets and sweet potato cubes on a parchment-lined baking sheet, toss with a bit of olive oil (optional), salt, and freshly ground black pepper, and roast for 25-30 minutes until golden and tender.

Cook the Pasta & Prepare the Vinaigrette

While the vegetables roast, cook the gluten-free pasta according to package instructions. Drain and set aside and prepare the dressing. In a small bowl, whisk together all the ingredients for the creamy balsamic vinaigrette; dairy-free yogurt, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, and salt and pepper.

Assemble the Salad

In a large salad bowl, toss the roasted veggies, cooked pasta, red onion, Honeycrisp apples, dried cranberries, baby greens, and pumpkin seeds. Drizzle with the dressing and toss to combine just before serving.

Roasted Vegetable Fall Pasta Salad Meal Prep

If you want to prepare this salad ahead of time you can roast your vegetables, chop all your fresh ingredients, cook your pasta and prepare your dressing before assembling the salad. Assemble before serving or divide into smaller containers for grab-and-go meal prep. Storing everything in their own container ensures the veggies stay crisp, and the greens won’t wilt from the dressing.

Ways to Customize Your Roasted Vegetable Salad

  • Add More Veggies: Feel free to throw in other roasted vegetables like brussels sprouts or bell peppers for even more variety.
  • Swap the Greens: If you’re not a fan of arugula or spinach, try using massaged kale or mixed greens.
  • Add Protein: For extra heartiness, toss in some roasted chickpeas, tofu or your protein of choice.
  • Cheese: Crumble in some vegan feta cheese or shaved parmesan to bring another savory element to this pasta salad.

What to Serve with Roasted Vegetable Salad

This salad is versatile and can be served as a main dish or a side. Pair it with your favorite fall soups, like this Butternut Squash Poblano Soup, or enjoy it alongside roasted vegetables or grilled plant-based proteins. It’s perfect for your next holiday gathering or cozy weeknight dinner.

Tips For Cooking Roasted Vegetable Salad

  • Don’t overcrowd the baking sheet: To get perfectly crispy, caramelized veggies, make sure there’s enough space between the vegetables on the baking sheet.
  • Roast at a high temperature: Roasting at 425°F and using the convection bake setting on your oven ensures your vegetables get that golden brown and caramelized finish but still are tender on the inside.
  • Toss the salad just before serving: To keep the greens fresh and vibrant, wait to toss the salad with the dressing until right before serving.

Roast Vegetable Salad Frequently Asked Questions

What to season roasted vegetables with?

Keep it simple and your veggies will shine! I like to go with salt and pepper, sometimes a little olive oil or garlic powder. You can really jazz things up with herbs like thyme or rosemary if you’d like. 

What temp to roast vegetables?

For this recipe, I roasted my vegetables at 425°F for that perfect crispy, caramelized texture. Sometimes I will go as high as 450 but you have to keep a closer eye on things.

Do I serve this salad hot or cold?

This roasted vegetable salad can be served warm right after the veggies come out of the oven, or you can enjoy it chilled, both ways are just as delicious and it makes wicked leftovers!

Did you try this recipe? Leave a rating and review below!

Check out these recipes next:

Fall Pasta Salad

Roasted Butternut Squash Spinach Salad

Avocado Pesto Pasta Salad

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 with roasted vegetables, greens, and apple tossed in a large white bowl
Jackie Akerberg

Roasted Vegetable Fall Pasta Salad with Creamy Balsamic Dressing

5 from 4 votes
Print Recipe Pin to Pinterest!
This Fall Roasted Vegetable Pasta Salad is loaded with cozy fall favorites! From roasted sweet potatoes and cauliflower to Honeycrisp apples, dried cranberries, and pumpkin seeds, you'll be enjoying every bite of this delicious autumn salad that's been tossed in a creamy maple balsamic vinaigrette. With tender gluten-free pasta and a mix of fresh arugula and spinach, it’s the perfect balance of hearty, sweet, savory and tart. Meal prep this salad for yourself or bring it to your next work potluck and you'll be sure to become the office favorite!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Salad
Calories: 336

Equipment

  • stove, oven

Ingredients
  

Salad Ingredients
  • 1 head cauliflower, cut into florets
  • 1 medium sweet potato, cubed
  • ½ tsp fine sea salt and black pepper
  • 12 oz bowtie pasta, gluten free if desired, cooked
  • ¼ red onion, finely chopped
  • 1 honey crisp apple, chopped
  • ¼ cup dried, unsweetened cranberries
  • 3 oz baby arugula, or spinach
  • ¼ cup pumpkin seeds
Creamy Balsamic Dressing Ingredients
  • ¼ cup plain, unsweetened dairy-free yogurt
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • ¼ tsp salt and black pepper

Method
 

  1. Preheat oven to 425 convection bake.
  2. Spread cauliflower and sweet potatoes on a parchment lined baking sheet and sprinkle with salt and pepper, and drizzle with a small amount of olive oil if desired. Toss to coat and bake for 25-30 minutes until golden.
  3. Add all ingredients for dressing to a jar and use a fork to whisk to combine.
  4. Assemble salad by placing spinach and/or arugula in a bowl and topping with all ingredients. Drizzle with dressing right before serving and toss to combine.

Nutrition

Serving 1servingCalories 336kcalCarbohydrates 65gProtein 12gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gTrans Fat 0.002gSodium 185mgPotassium 691mgFiber 7gSugar 12gVitamin A 5777IUVitamin C 51mgCalcium 101mgIron 3mg

*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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8 Responses

  1. 5 stars
    Someone ate all the apples before I could make this salad but it was still incredible! Perfect amount of sweet!

    Reply

  2. 5 stars
    Made this as written for my husband who is not a veggie super-fan and he really enjoyed it! I loved the combo of roasted veg with the freshness of the apples. The dressing was delicious and could be used on any number of salads – just overall a fantastic salad!

    Reply

  3. 5 stars
    It was delicious! Love the freshness of the apple and the different textures. And the dressing.. yum! This recipe goes into my personal ‘cookbook’ 😋

    Reply

  4. 5 stars
    We liked the combination of vegetables. This was quite new for us. I did roast the pumpkin seeds and used raisins instead of cranberry’s. It was delicious!

    Reply
5 from 4 votes

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