I Love How This Salad Combines Comforting Roasted Vegetables With Bright, Fresh Greens. The Caramelized Squash Adds Natural Sweetness, While The Toasted Pecans And Chickpeas Bring Texture And Heartiness.
I Also Appreciate How Versatile It Is. I Can Serve It Warm, At Room Temperature, Or Chilled. It Works As A Main Dish Or A Side, And It Is Great For Meal Prep Or Gatherings.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
4 Cups Butternut Squash, Peeled And Cubed 3 Tablespoons Extra Virgin Olive Oil ½ Teaspoon Sea Salt ¼ Teaspoon Black Pepper 1 Pound Short Pasta (Penne, Fusilli, Or Farfalle) 1 Red Onion, Diced 1 (15 Ounce) Can Chickpeas, Drained And Rinsed ½ Cup Dried Cherries ½ Cup Toasted Pecans 3 Ounces Baby Arugula (Or Spinach) Feta Cheese (Optional)
1/3 Cup Tahini, Stirred Juice Of 1 Lemon 1 Garlic Clove, Minced 1 Teaspoon Sea Salt ½ Teaspoon Black Pepper 2 Tablespoons Maple Syrup 2 Teaspoons Dijon Mustard 2 Tablespoons Olive Oil 3–4 Tablespoons Water (To Thin, As Needed)
Directions
I Preheat The Oven To 375°F.
On A Sheet Pan, I Toss The Cubed Butternut Squash With Olive Oil, Sea Salt, And Black Pepper.
I Roast The Squash For 25 To 30 Minutes, Stirring Halfway Through, Until Tender And Lightly Caramelized.
Meanwhile, I Bring A Large Pot Of Salted Water To A Boil And Cook The Pasta According To The Package Directions Until Al Dente. I Drain It And Rinse Under Cold Water To Cool Slightly.
In A Bowl, I Whisk Together The Tahini, Lemon Juice, Minced Garlic, Sea Salt, Black Pepper, Maple Syrup, Dijon Mustard, And Olive Oil. I Add Water As Needed To Reach A Smooth, Pourable Consistency.
In A Large Bowl, I Combine The Cooked Pasta, Roasted Squash, Diced Red Onion, Chickpeas, Dried Cherries, Toasted Pecans, And Greens. If I Am Using Feta, I Add It At This Stage.
I Pour The Dressing Over The Salad And Toss Until Everything Is Evenly Coated.
I Garnish With Extra Pecans Or Fresh Herbs Like Parsley If Desired. I Serve It Warm, At Room Temperature, Or Chilled.
Servings And Timing
This Recipe Makes 6 Servings.
I Spend About 15 Minutes Preparing The Ingredients And Around 30 Minutes Cooking, For A Total Time Of Approximately 45 Minutes.
Variations
I Sometimes Swap The Butternut Squash For Roasted Sweet Potatoes. If I Want Extra Protein, I Add Grilled Chicken Or Roasted Tofu.
For A Nut-Free Option, I Replace Pecans With Roasted Pumpkin Seeds. I Also Enjoy Using Spinach Instead Of Arugula For A Milder Green.
Storage/Reheating
I Store Leftovers In An Airtight Container In The Refrigerator For Up To 4 Days.
If The Dressing Thickens After Chilling, I Stir In A Small Splash Of Water Or Lemon Juice Before Serving. I Enjoy It Cold, But I Can Also Gently Warm It If I Prefer.
FAQs
Can I Make This Salad Ahead Of Time?
Yes, I Often Prepare It A Day In Advance. The Flavors Develop Even More As It Sits.
Can I Keep This Recipe Dairy-Free?
Yes, I Simply Omit The Feta Cheese Or Use A Dairy-Free Alternative.
What Pasta Works Best?
I Prefer Short Pasta Like Penne, Fusilli, Or Farfalle Because They Hold The Dressing Well.
Can I Use A Different Dressing?
Yes, A Balsamic Vinaigrette Or Lemon Olive Oil Dressing Also Pairs Nicely.
How Do I Toast Pecans?
I Toast Them In A Dry Skillet Over Medium Heat For A Few Minutes, Stirring Frequently Until Fragrant.
Conclusion
I Find This Fall Pasta Salad To Be A Beautiful Blend Of Seasonal Ingredients And Bold Flavors. The Roasted Squash, Creamy Tahini Dressing, And Crunchy Pecans Make It Both Comforting And Fresh. Whenever I Want A Nourishing And Flavorful Dish For The Season, This Is One Of My Favorite Recipes To Prepare.
Fall Pasta Salad Recipe is a cozy seasonal dish made with roasted butternut squash, tender pasta, chickpeas, dried cherries, and toasted pecans. Tossed in a creamy maple tahini dressing, this hearty salad is perfect for autumn gatherings, meal prep, or a festive holiday side.
Author:Ella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings
Category:Side Dish / Main Dish
Method:Roasting & Boiling
Cuisine:American
Diet:Vegetarian
Ingredients
For the Roasted Vegetables
4 cups butternut squash, peeled and cubed
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
For the Salad
1 pound short pasta (penne, fusilli, or farfalle)
1 red onion, diced
1 (15 oz) can chickpeas, drained and rinsed
½ cup dried cherries
½ cup toasted pecans
3 ounces baby arugula (or spinach)
Optional: feta cheese (omit for dairy-free)
For the Tahini Dressing
⅓ cup tahini, stirred
Juice of 1 lemon
1 garlic clove, minced
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 tablespoons olive oil
3–4 tablespoons water (to thin as needed)
Instructions
1. Roast the Vegetables
Preheat oven to 375°F (190°C).
On a sheet pan, toss cubed butternut squash with olive oil, salt, and pepper.
Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Drain and rinse briefly under cold water to cool slightly. Set aside.
3. Make the Dressing
In a bowl, whisk together tahini, lemon juice, garlic, salt, pepper, maple syrup, Dijon mustard, and olive oil.
Add 1–2 tablespoons (or more) water as needed until dressing reaches a smooth, pourable consistency.
4. Assemble the Salad
In a large bowl, combine pasta, roasted squash, diced red onion, chickpeas, dried cherries, toasted pecans, and greens.
Add feta cheese if using.
Pour dressing over the salad and toss until evenly coated.
5. Serve
Garnish with extra pecans or fresh herbs like parsley if desired.
Serve warm, at room temperature, or chilled.
Notes
For extra protein, add grilled chicken or roasted tofu.
Substitute sweet potatoes for butternut squash if desired.
Toast pecans in a dry skillet for 3–5 minutes for deeper flavor.
Salad stores well in the refrigerator for up to 4 days.
