Name: Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium sweet potatoes; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 12 oz bowtie noodles; 3 cups spinach; 5 oz goat cheese, crumbled; 6 oz sharp white cheddar, crumbled (preferably caramelized sharp cheddar); 6-8 stalks fresh thyme; 1/2 cup dried cranberries; 1/3 cup roasted pumpkin seeds; 1/2 cup olive oil; 1/4 cup maple syrup; 1/4 cup apple cider vinegar; 1/2 tsp salt; 2 tbsp Dijon mustard; 1/2 tsp poppy seeds

This Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe is truly autumn in a bowl. Imagine tender roasted sweet potatoes caramelized to perfection, juicy bursts of dried cranberries, crunchy pumpkin seeds, and fresh thyme all tossed together with al dente bowtie pasta and a luscious, tangy maple vinaigrette. It’s a vibrant medley of textures and flavors that captures the spirit of fall and turns any meal into a cozy celebration. Whether you’re serving it as a side or a light main, this salad delivers warmth and brightness that’ll make you look forward to fall dinners every year.

Ingredients You’ll Need

The image shows two separate shots: the left one displays several clear glass bowls filled with different ingredients arranged on a white marbled surface. There is a large clear bowl filled with uncooked bowtie pasta in the center. Surrounding it are smaller white bowls — one with roasted, cubed sweet potatoes with a slightly charred texture and orange color, one with pumpkin seeds that are green and smooth, one with dried cranberries that are dark red, and one with pale yellow cubed cheese. Fresh green herbs add a touch of freshness on the side. The right image shows a close-up of the same large clear glass bowl filled with uncooked yellow bowtie pasta sitting on a white marbled surface, partially covering a white cloth with a dark checkered pattern. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first step to bringing this comforting dish to life. Each item is simple but essential, playing a special role—sweet potatoes add earthiness and color, creamy cheeses bring richness, while the vinaigrette ties every component together with a perfect balance of sweet and tangy. The textures range from tender veggies to crunchy pumpkin seeds for an unforgettable bite.

2 medium sweet potatoes: Peeled and finely diced, they roast up golden and tender for wonderful sweetness and a bit of caramelized texture.
2 tbsp olive oil: Used for roasting and in the dressing, olive oil adds silkiness and helps everything meld beautifully.
1 tsp salt: Enhances all flavors, especially essential when roasting the sweet potatoes.
1/2 tsp black pepper: Adds just a hint of warmth and depth to the roasted veggies.
12 oz bowtie noodles: Cooked al dente to provide the perfect base that holds the dressing well.
3 cups spinach: Added fresh and folded in with warm pasta to wilt slightly and add earthiness and vibrant green color.
5 oz goat cheese crumbled: A tangy creaminess that contrasts nicely with the crunchier elements.
6 oz sharp white cheddar crumbled: Choose a flavorful variety like caramelized sharp cheddar for a nutty, robust accent.
6-8 stalks fresh thyme: Adds a subtle herbaceous note that elevates the entire dish.
1/2 cup dried cranberries: Chewy bursts of sweet-tart flavor that provide lovely contrast to the savory ingredients.
1/3 cup roasted pumpkin seeds: Crunchy, nutty, and just a little toasty for texture and seasonal flair.
Maple Vinaigrette Ingredients:

1/2 cup olive oil: The base for the dressing, silky and smooth.
1/4 cup maple syrup: Adds natural sweetness and that signature fall flavor.
1/4 cup apple cider vinegar: Gives the dressing a lively tang that brightens the salad.
1/2 tsp salt: Balances the sweetness and acidity perfectly.
2 tbsp Dijon mustard: Adds a touch of sharpness and helps emulsify the dressing.
1/2 tsp poppy seeds: A lovely little crunch and visual interest in the dressing.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe

Step 1: Roast the Sweet Potatoes

Start your cooking journey by preheating your air fryer or oven to 400°F. Peel and finely dice the sweet potatoes, aiming for even cubes that roast uniformly. Toss them in olive oil, salt, and pepper until they’re completely coated. This step ensures every bite is flavorful. Roast in the air fryer for 14 to 18 minutes, stirring occasionally to get that perfect golden-brown caramelization without any burning. If roasting in the oven, give them around 30 minutes, remembering to toss halfway through for even cooking.

Step 2: Cook the Bowtie Noodles

While potatoes are roasting, bring a large pot of salted water to a boil and cook the bowtie noodles just shy of al dente—about 1 to 2 minutes less than the package instructions. This slight undercooking will help the pasta maintain structure once mixed with the vinaigrette and other ingredients. Drain but don’t rinse the noodles; this trick helps the dressing cling better, intensifying every bite.

Step 3: Combine the Greens and Pasta

Transfer the warm noodles to a large mixing bowl and fold in fresh spinach right away. The heat gently wilts the greens, softening them just enough without losing their bright color or nutrients, adding a delicate earthiness that complements the sweetness of the potatoes.

Step 4: Add Cheeses, Herbs, and Crunch

Fold in the roasted sweet potatoes alongside crumbled goat cheese and sharp white cheddar for creamy and savory layers. Sprinkle in roasted pumpkin seeds for a delightful crunch and a sprinkle of fresh thyme leaves, which bring a fragrant, herbal lift to the salad. Don’t forget the dried cranberries—they add a pleasant chewy sweetness that really makes the salad sing.

Step 5: Make and Toss the Maple Vinaigrette

In a small jar, pour olive oil, maple syrup, apple cider vinegar, salt, Dijon mustard, and poppy seeds. Shake vigorously until everything is fully combined into a silky dressing. Pour it over the salad and toss gently to ensure every component is kissed with that irresistible maple tang. This final touch transforms all the ingredients into a harmonious fall masterpiece.

How to Serve Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe

A clear glass bowl sits on a white marbled surface, filled with a fresh pasta salad. The bottom layer is light yellow bowtie pasta with a smooth texture, mixed evenly with bright green spinach leaves that have a slightly crinkled, fresh look. Small chunks of grilled light brown vegetables or protein are scattered throughout, adding a bit of color contrast and texture. Two gold-colored salad forks are placed inside the bowl on the left side, partly resting on the pasta and spinach. The overall look is fresh and colorful, showing a mix of soft pasta and leafy greens. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of extra pumpkin seeds or fresh thyme leaves just before serving for added texture and visual appeal. A light crumble of goat cheese on top also refreshes the palate and enhances richness.

Side Dishes

This salad goes beautifully alongside roasted chicken or pork, or you can serve it as a star at a vegetarian lunch spread. Pair it with crusty bread for a filling and balanced meal that celebrates seasonal flavors.

Creative Ways to Present

Serve this pasta salad in rustic wooden bowls for a cozy, earthy vibe or in clear glass bowls so the vibrant colors of sweet potatoes, cranberries, and spinach can shine through. For a festive touch, portion it into mini mason jars for individual servings that are perfect for parties or packed lunches.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to four days. To keep textures crisp and fresh, keep the dressing and pumpkin seeds separate until just before serving.

Freezing

This salad isn’t the best candidate for freezing due to its fresh greens and creamy cheeses, which can change texture. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

If you prefer your salad warm, gently reheat just the portion you want in the microwave or stovetop, stirring occasionally. Avoid reheating the dressing separately, as it’s best served fresh to maintain its brightness and texture.

FAQs

Can I use other types of pasta?

Absolutely! While bowtie noodles are perfect for holding the dressing and ingredients, penne, fusilli, or farfalle also work wonderfully and will still capture those lovely autumn flavors.

Is there a substitute for goat cheese?

Yes, if goat cheese isn’t your favorite, feta or ricotta salata make excellent alternatives that provide a similar tang and creaminess without overpowering the dish.

Can I make the maple vinaigrette ahead of time?

Yes, the vinaigrette can be made up to three days in advance and stored in the fridge. Just give it a good shake before tossing into your salad for the best flavor.

What if I don’t have an air fryer?

No worries! Roasting the sweet potatoes on a sheet pan in the oven at 400°F for about 30 minutes works just as well. Just be sure to stir them halfway through cooking for even roasting.

Is this salad suitable for vegans?

You can make it vegan by omitting the cheeses or substituting with vegan cheese alternatives. The rest of the salad is naturally plant-based and packed with delicious fall flavors.

Final Thoughts

If you’re craving a dish that truly celebrates the flavors of fall with a balance of sweet, savory, and tangy notes, you owe it to yourself to try this Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe. It’s the kind of meal that feels special yet is surprisingly simple to prepare, inviting warmth and comfort to your table anytime this season. Trust me, this salad is destined to be a new favorite autumn tradition!

Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe

Ingredients You’ll Need