While I love the classic, comforting side dishes of a traditional Thanksgiving meal, I’m always looking for a way to add something fresh and vibrant to the table. This Thanksgiving Pasta Salad is my answer. It’s a beautiful, room-temperature dish that combines all the best flavors of fall sweet roasted butternut squash, caramelized Brussels sprouts, and tart cranberries into one incredible salad.
You are going to adore this recipe because it’s both a stunning centerpiece and a practical make-ahead dish, which is a lifesaver during a busy holiday. The maple-cinnamon roasted squash pairs beautifully with the earthy Brussels sprouts and chewy pasta, while the toasted pecans add a delightful crunch. It’s a wonderful, modern twist on a holiday side that is sure to become a new tradition.
The Ingredients for Your Fall Pasta Salad
Roasted Brussels Sprouts:
- 12 oz Brussels sprouts, ends trimmed, yellow leaves removed, each sliced in half
- 2 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash:
- 1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 8 oz pasta
- 1 cup pecan halves
- ½ cup dried cranberries
- 3 tablespoons balsamic vinegar or glaze
- 2 tablespoons extra virgin olive oil (optional)
How to Create Your Thanksgiving Pasta Salad
Step 1: Roast the Vegetables
First, preheat your oven to 400°F (200°C). On one baking sheet, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt. On a separate baking sheet, toss the cubed butternut squash with 1 tablespoon of olive oil, the maple syrup, and the cinnamon. Roast both for about 20-25 minutes, or until the vegetables are tender and nicely caramelized.
Step 2: Cook the Pasta and Toast the Pecans
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. During the last 5 minutes of the vegetable roasting time, spread the pecan halves on a small baking sheet and toast them in the oven until they are fragrant and slightly darkened. Watch them carefully so they don’t burn.
Step 3: Assemble the Salad
In a large serving bowl, combine the cooked pasta, the roasted Brussels sprouts, the roasted butternut squash, the toasted pecans, and the dried cranberries.
Step 4: Dress and Serve
Drizzle the balsamic vinegar or glaze over the salad, along with the optional extra virgin olive oil for a bit more richness. Gently toss everything together until all the ingredients are lightly coated. This salad is delicious served warm or at room temperature.
My Best Tips for This Pasta Salad
My Secret for Perfectly Caramelized Veggies
The key to getting beautifully roasted, caramelized vegetables not steamed ones is to give them space. By roasting the Brussels sprouts and butternut squash on two separate baking sheets, you ensure that there is plenty of hot air circulating around each piece. This allows them to brown nicely instead of steaming in their own moisture.
Don’t Rinse Your Pasta
After you drain the cooked pasta, resist the urge to rinse it. The starches left on the surface of the pasta will help the balsamic dressing cling to it, ensuring that every bite is flavorful. If you’re worried about it sticking, you can toss it with a tiny drizzle of olive oil.
The Magic of Balsamic Glaze
While regular balsamic vinegar is delicious, using a balsamic glaze takes this salad to the next level. A glaze is simply balsamic vinegar that has been cooked down until it’s thick and syrupy. It has a more intense, sweet flavor that perfectly complements the roasted vegetables and cranberries, and its thick consistency coats the pasta beautifully without making it soggy.
Delicious Variations to Try
This Thanksgiving Pasta Salad is wonderfully versatile. For a bit of creamy, tangy flavor, you can add about a half-cup of crumbled feta or goat cheese. To make it a more substantial main course, feel free to add some shredded rotisserie chicken or leftover Thanksgiving turkey. For an extra layer of flavor, you can also toss the pasta with a cup of fresh arugula or spinach before adding the other ingredients; the residual heat from the pasta and vegetables will wilt it slightly.
FAQs
Can I make this salad ahead of time?
Yes! This is a perfect make-ahead dish. You can roast the vegetables, cook the pasta, and toast the nuts a day in advance and store them in separate airtight containers in the refrigerator. When you’re ready to serve, simply combine all the ingredients and toss them with the dressing. It’s best served at room temperature, so you can let it sit out for about 30 minutes before serving.
What’s the best pasta shape to use?
For this salad, I like to use a pasta shape that has some texture and can hold onto the dressing and the smaller ingredients. Shapes like fusilli, rotini, bow-tie (farfalle), or penne are all excellent choices.
Can I use a different nut?
Of course. While pecans are a classic fall flavor, this salad would also be delicious with toasted walnuts or even some slivered almonds for a different kind of crunch. If you have a nut allergy, you can substitute with roasted pumpkin seeds (pepitas) for a similar crunchy texture.
Print
Thanksgiving Pasta Salad
- Total Time: 40
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Thanksgiving Pasta Salad is a fresh, vibrant, and modern addition to any holiday table. This beautiful, room-temperature dish combines the best flavors of fall, featuring maple-cinnamon roasted butternut squash, caramelized Brussels sprouts, toasted pecans, and tart cranberries, all tossed with pasta and a simple balsamic dressing. It’s a stunning, make-ahead side dish that’s sure to become a new tradition.
Ingredients
Roasted Brussels Sprouts:
12 oz Brussels sprouts, ends trimmed, halved
2 tablespoons olive oil
¼ teaspoon Salt to taste
Roasted Butternut Squash:
1 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes
1 tablespoon olive oil
2 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
8 oz pasta (fusilli, rotini, or bow-tie recommended)
1 cup pecan halves
½ cup dried cranberries
3 tablespoons balsamic vinegar or glaze
2 tablespoons extra virgin olive oil (optional)
Instructions
Roast the Vegetables:
Preheat oven to 400°F (200°C). On one baking sheet, toss the Brussels sprouts with olive oil and salt. On a separate baking sheet, toss the butternut squash with olive oil, maple syrup, and cinnamon. Roast both for 20-25 minutes, until tender and caramelized.
Cook the Pasta and Toast the Pecans:
While the vegetables roast, cook the pasta according to package directions until al dente. Drain and set aside. During the last 5 minutes of roasting, spread the pecans on a small baking sheet and toast them until fragrant.
Assemble the Salad:
In a large serving bowl, combine the cooked pasta, roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries.
Dress and Serve:
Drizzle the balsamic vinegar or glaze and optional olive oil over the salad. Gently toss until all ingredients are lightly coated. This salad can be served warm or at room temperature.
Notes
Make-Ahead Friendly:
This is a perfect make-ahead dish. Roast the vegetables, cook the pasta, and toast the nuts a day in advance. Store them in separate airtight containers in the refrigerator. Combine and dress about 30 minutes before serving to serve at room temperature.
Add Some Cheese:
For a creamy and tangy addition, toss the salad with ½ cup of crumbled feta or goat cheese just before serving.
Hearty Main Course:
To transform this side dish into a more substantial main course, add shredded rotisserie chicken or leftover Thanksgiving turkey.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
Keywords: Thanksgiving pasta salad, fall pasta salad, butternut squash salad, roasted brussels sprouts, holiday side dish, make-ahead salad
