Pasta Salad with Roasted Pumpkin, Pecans, and Cranberries
A vibrant and textural autumn-inspired pasta salad that perfectly bridges the gap between seasons. This plant-forward dish features earthy roasted pumpkin, the crunch of toasted pecans, the sweetness of dried cranberries, and crisp apple slices. Tossed in a light Dijon balsamic vinaigrette rather than heavy creams, it is an efficient, healthy meal that holds up beautifully in the fridge, making it an excellent choice for a nutritious vegetarian main course or a sophisticated side dish for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Roasted
- Cuisine: Contemporary American
- Diet: Vegetarian
Ingredients
12 ounces short pasta (corkscrew, shells, or farfalle)
5 cups pumpkin or Kabocha squash, peeled and cubed
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil (plus more for dressing)
1/2 cup pecans, toasted and chopped
1/2 cup dried cranberries
1 Gala or Honeycrisp apple, diced
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with 2 teaspoons of olive oil, salt, and pepper on a baking sheet.
Roast the pumpkin for 25-30 minutes, or until tender and lightly browned.
While the pumpkin roasts, cook the pasta in a large pot of boiling salted water until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
In a small bowl, whisk together 3 tablespoons extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey to create the dressing.
In a large serving bowl, combine the cooled pasta, roasted pumpkin, chopped pecans, dried cranberries, and diced apples.
Drizzle the dressing over the salad and toss gently to coat all ingredients.
Serve immediately or refrigerate for an hour to allow flavors to meld.
Notes
If using Kabocha squash, you can leave the skin on as it becomes tender and edible when roasted. For storage, keep in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, making it a great meal-prep option.