As the vibrant hues of fall begin to blanket the landscape, I find myself yearning for dishes that capture the essence of the season. That’s how I stumbled upon this delightful Fall Harvest Pasta Salad — a symphony of flavors and textures that celebrates autumn’s bounty. The warmth of roasted butternut squash mingles with crispy Brussels sprouts, while hearty turkey sausage adds a satisfying protein punch that keeps you feeling full and energized.
This salad has quickly become a go-to for gatherings, offering a cozy yet refreshing alternative to heavy comfort food. With every bite, the earthy sweetness of cranberries and the crunch of pumpkin seeds create a delightful balance, making it perfect for both casual weeknight dinners and festive potlucks. Whether you’re a seasoned chef or someone looking to elevate their homemade meals, you’ll find this salad is not just simple to prepare, but utterly rewarding as well. Dive into this seasonal bliss and let your tastebuds swirl through the flavors of fall!
Why is Fall Harvest Pasta Salad a must-try?
Flavorful Harmony: This dish combines the nutty sweetness of butternut squash with the crispy texture of Brussels sprouts, creating a delightful fall fusion.
Protein-Packed: With hearty turkey sausage, it’s not just a side salad; it’s a filling meal that energizes you throughout the day.
Nutrient-Rich: Loaded with fresh vegetables, this salad is a powerhouse of vitamins while being low in calories, so you can indulge guilt-free.
Quick and Easy: In just 30 minutes, you can whip up a colorful, nutritious salad that impresses guests and satisfies family alike.
Versatile Delight: Perfect as a main dish or a side, it pairs beautifully with your favorite proteins. Ready to elevate your meal prep and explore more innovative recipes? Check out our ultimate guide to quick and healthy meal prep ideas.
Fall Harvest Pasta Salad Ingredients
For the Salad
• 12 oz dry ditalini rigati pasta – A perfect bite-sized pasta that holds onto the dressing nicely.
• 2 cups diced butternut squash – Adds a sweet, earthy flavor that embodies the spirit of fall.
• 2 cups thinly sliced brussels sprouts – Roasting brings out their natural sweetness and crunch.
• Salt and black pepper – Essential seasonings to enhance the overall flavor of the salad.
• 2 tablespoons olive oil – Used for roasting veggies, adding healthy fats and richness.
• 1 lb mild turkey sausage – Provides a heartiness that transforms this salad into a filling meal.
• 3 heaping cups curly kale leaves – Fresh, vibrant greens that add both nutrients and texture.
• 1 cup red onion, diced – Offers a sharp bite that balances the sweetness of other ingredients.
• 1 cup parmesan cheese, shredded – A deliciously salty topping that complements the dish beautifully.
• ½ cup dried cranberries – Sweet and chewy, they bring a pop of flavor and a festive touch.
• ½ cup pumpkin seeds – Adds a satisfying crunch and boosts nutritional value.
For the Dressing
• ½ cup olive oil – The base of your dressing, providing richness and depth.
• ¼ cup maple syrup – A natural sweetener that enhances the fall flavors in this pasta salad.
• 3 tablespoons old fashioned dijon mustard – Adds a tangy kick that marries the flavors beautifully.
• ¼ cup apple cider vinegar – Offers a bright acidity that balances the richness of the other ingredients.
• ¼ teaspoon black pepper (for dressing) – A touch of heat to elevate the dressing.
• ½ teaspoon salt (for dressing) – Essential for bringing all the flavors together in harmony.
This Fall Harvest Pasta Salad is a celebration of seasonal goodness, packed with wholesome ingredients that reflect the beauty of autumn!
How to Make Fall Harvest Pasta Salad
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Preheat your oven to 400°F and prepare a large sheet pan. This step ensures that your veggies roast evenly, enhancing their natural sweetness and flavor.
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Cook the pasta according to package instructions. Drain it, then place in the fridge or freezer to cool. This helps the pasta firm up, which is perfect for salads.
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Roast butternut squash and Brussels sprouts. Spread diced squash and sliced sprouts on the pan, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Bake for 25-30 minutes until crispy and tender, then allow to cool.
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Sauté the turkey sausage by removing it from the casing, then cooking it in a pan until no longer pink in color. Set it aside to cool before crumbling it into the salad.
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Massage the kale in a large salad bowl by drizzling with 1 tablespoon of olive oil. This softens the leaves, making them more enjoyable in your salad.
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Combine cooled pasta with the kale in the bowl. Top with the roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries, and pumpkin seeds.
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Whisk together the dressing ingredients: olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper in a jar until fully combined.
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Drizzle the dressing over the salad and toss everything together gently to ensure even coating.
Optional: Top with extra pumpkin seeds for an even crunchier salad experience!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Fall Harvest Pasta Salad
Fridge: Store any leftover Fall Harvest Pasta Salad in an airtight container in the fridge for up to 3 days. This keeps the salad fresh while allowing the flavors to meld.
Freezer: If you want to freeze it, avoid freezing the salad with dressing. Instead, store the cool salad ingredients without dressing in a freezer-safe container for up to 2 months.
Reheating: To enjoy later, thaw in the fridge overnight. Once thawed, toss with fresh dressing just before serving for the best flavor and texture.
Room Temperature: If serving at a gathering, keep the salad out for no more than 2 hours to ensure food safety and optimum freshness.
What to Serve with Fall Harvest Pasta Salad?
Looking to create a meal that warms the heart and delights the senses? Here are some delicious pairings to enhance your fall dining experience.
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Garlic Bread: The buttery, garlicky crunch creates a comforting contrast, making every bite of salad even more satisfying.
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Herb Roasted Chicken: Juicy and flavorful, a simply seasoned roasted chicken brings a wholesome protein element that complements the pasta salad beautifully.
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Roasted Beet Salad: The earthiness of beets, combined with a tangy vinaigrette, adds a vibrant color and flavor depth to your meal.
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Crispy Brussels Sprouts: For an added crunch and another layer of roasted flavor, serve up some extra crispy Brussels sprouts on the side.
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Apple Cider: This refreshing beverage echoes the fall flavors, enhancing the sweetness of the salad and balancing savory dishes.
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Pumpkin Pie: End your meal on a sweet note with this seasonal favorite, bringing a nostalgic essence that’s perfect for autumn gatherings.
Each pairing brings a unique texture or flavor to the table, allowing you to fully embrace the tastes of the season while enjoying your Fall Harvest Pasta Salad!
Tips for the Best Fall Harvest Pasta Salad
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Pasta Perfection: Always cook the ditalini pasta al dente; overcooked pasta can become mushy in the salad.
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Flavor Boost: Season your roasted veggies well with salt and pepper to enhance their natural sweetness and add depth to the entire Fall Harvest Pasta Salad.
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Kale Massage: Don’t skip the kale massaging step! This softens the leaves and balances the overall texture of your salad.
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Cool Down: Ensure all components are cooled before combining; this prevents wilting and keeps your salad fresh and delightful.
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Dressing Whisking: Combine the dressing ingredients thoroughly; a well-blended dressing is key to evenly distributing flavor across the salad.
Fall Harvest Pasta Salad Variations
Feel free to play with this recipe, embracing your creativity and taste preferences for a personalized touch!
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Vegan Swap: Use chickpea or lentil pasta and swap the turkey sausage with sautéed mushrooms for a protein-rich, plant-based version.
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Cheesy Twist: Replace parmesan with crumbled feta or goat cheese for a tangy flavor that adds a creamy element to each bite.
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Nut-Free Option: Omit pumpkin seeds and substitute with sunflower seeds for an equally crunchy yet nut-free addition.
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Warm Salad: Serve the pasta salad warm by mixing in freshly sautéed veggies and slightly cooled pasta for a comforting dish that’s perfect for chilly nights.
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Add Heat: Sprinkle some red pepper flakes or diced jalapeños to the salad for a zesty kick that pairs beautifully with the sweetness of roasted squash.
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Fruit Punch: Incorporate diced apples or pears in place of or alongside dried cranberries for a juicy sweetness that contrasts with the savory elements.
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Herb Infusion: Experiment with fresh herbs like parsley, basil, or cilantro to brighten up the flavors and add an aromatic touch.
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Grains Galore: Use farro or quinoa instead of ditalini pasta for a heartier texture and extra nutritional benefits, perfect for keeping you energized!
Make Ahead Options
These Fall Harvest Pasta Salad ingredients are perfect for meal prep to save you time during busy weekdays! You can roast the butternut squash and Brussels sprouts up to 3 days in advance; simply cool them and refrigerate in an airtight container. The turkey sausage can also be cooked ahead of time and stored in the fridge for up to 3 days. As for the pasta, prepare it and store it in the fridge for up to 24 hours before mixing. When ready to serve, combine all components in a large bowl, toss with freshly prepared dressing, and enjoy a delicious, healthy meal that tastes just as delightful as when freshly made!
Fall Harvest Pasta Salad with Turkey Sausage Recipe FAQs
What type of butternut squash should I use?
Absolutely! Look for butternut squash that feels heavy for its size with a smooth, tan skin. Avoid any squash with dark spots or soft areas. Choose medium-sized ones for the best flavor and texture in your Fall Harvest Pasta Salad.
How long can I store leftovers in the fridge?
You can store your leftover Fall Harvest Pasta Salad in an airtight container in the fridge for up to 3 days. This helps the flavors meld together even more, giving you an extra delicious meal the next day!
Can I freeze this pasta salad?
Certainly! To freeze, first, omit the dressing. Combine all the salad ingredients (without the dressing) in a freezer-safe container and store for up to 2 months. When you’re ready to enjoy, just thaw it overnight in the fridge. Freshen it up by tossing it with new dressing right before serving!
What should I do if the pasta is overcooked?
If you find your pasta has become overcooked and mushy, don’t despair! You can try adding more crunchy vegetables or nuts to give it extra texture. You could also refrigerate the salad for a few hours – this won’t fix the texture completely, but it can help the flavors blend better, making the dish more enjoyable.
Is this recipe suitable for people with dietary restrictions?
Yes! To make this Fall Harvest Pasta Salad suitable for certain dietary restrictions, consider using gluten-free pasta. Always check the ingredients on the sausage to ensure it’s allergen-free for your guests. If you’re concerned about added sugars, you can substitute maple syrup with a sugar-free sweetener of your choice. Enjoy the journey of flavors while accommodating everyone’s needs!
Fall Harvest Pasta Salad with Turkey Sausage and Veggie Goodness
Ingredients
Equipment
Method
- Preheat your oven to 400°F and prepare a large sheet pan. This step ensures that your veggies roast evenly, enhancing their natural sweetness and flavor.
- Cook the pasta according to package instructions. Drain it, then place in the fridge or freezer to cool.
- Roast butternut squash and Brussels sprouts. Spread diced squash and sliced sprouts on the pan, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Bake for 25-30 minutes until crispy and tender, then allow to cool.
- Sauté the turkey sausage by removing it from the casing, then cooking it in a pan until no longer pink in color. Set it aside to cool before crumbling it into the salad.
- Massage the kale in a large salad bowl by drizzling with 1 tablespoon of olive oil.
- Combine cooled pasta with the kale in the bowl. Top with the roasted veggies, turkey sausage crumbles, red onion, parmesan cheese, dried cranberries, and pumpkin seeds.
- Whisk together the dressing ingredients: olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper in a jar until fully combined.
- Drizzle the dressing over the salad and toss everything together gently to ensure even coating.