Fall Harvest Pasta Salad Recipe
Explore autumn flavors with Fall Harvest Pasta Salad Recipe, a savory mix of seasonal ingredients.
Ingredients
- 12 oz dry ditalini rigati pasta 450g or 6 cups cooked
- 2 cup diced butternut squash fresh or frozen will both work
- 2 cups thinly sliced brussel sprouts
- Salt and black pepper to taste
- 2 tablespoon olive oil divided
- 1 lb mild turkey sausage casing removed
- 3 heaping cups curly kale leaves finely chopped (about ½ of a large bunch)
- 1 cup red onion diced (about ½ of one large red onion)
- 1 cup parmesan cheese shredded
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- ½ cup olive oil
- ¼ cup maple syrup
- 3 tablespoon old fashioned dijon mustard
- ¼ cup apple cider vinegar
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
Step 1: Prep Your Oven and Pasta
Preheat the oven to 400°F and get the pasta going so it finishes while you roast. Cook the ditalini rigati until tender but still slightly firm to the bite, then drain and spread the warm pasta on a shallow bowl or tray to cool—finish chilling briefly in the refrigerator so it becomes firm and easy to toss later. This cooled, separated pasta will keep the salad from turning mushy when you add hot or saucy ingredients.
Step 2: Roast the Vegetables
Toss diced butternut squash and thinly sliced Brussels sprouts with a tablespoon of olive oil, salt, and pepper, then roast until the squash is caramelized at the edges and the sprouts are crispy and darkened in places. Let them rest until they reach room temperature so their sugars set and the edges tighten into crisp shards—this contrast will add great texture to the salad when combined.
Step 3: Cook the Sausage
Remove the turkey sausage from its casing and crumble it into a hot pan, cooking until each morsel is evenly browned and slightly caramelized on the outside. Drain any excess fat and let the crumbled sausage cool slightly so it maintains its shape when combined with colder ingredients; the browned bits provide savory pockets throughout the salad.
Step 4: Prepare the Greens
Finely chop curly kale into ribbons, place it in a roomy salad bowl, drizzle with the remaining olive oil, and gently massage the leaves until they soften and darken slightly. This tenderizing step collapses the fibers just enough to be pleasant to chew while still retaining structure—making kale both approachable and texturally satisfying in the finished salad.
Step 5: Assemble Your Salad
Fold the chilled pasta into the massaged kale, then layer in the cooled roasted butternut and Brussels sprouts, add the crumbled turkey sausage, diced red onion, shredded Parmesan, dried cranberries, and pumpkin seeds. Toss gently so the mix is even but the roasted squash cubes and sausage pieces remain distinct—this assembled, pre-dressed salad is a colorful, textured mosaic ready to receive the dressing and finish the flavors.
Step 6: Create and Combine the Dressing
In a mason jar combine olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper, then shake vigorously until the vinaigrette emulsifies into a glossy, cohesive dressing. Drizzle the dressing over the assembled salad and toss until every strand of kale and piece of pasta has a light, even sheen—this final tossing marries the flavors and gives the salad a subtle lacquered shine before serving.
Notes
- Keep the salad dressing separate when storing to maintain crunch.
- Roasting vegetables in a single layer ensures even cooking.
- Massage kale leaves to enhance flavor absorption.