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 (Trader Joe’s caramelized sharp cheddar recommended); 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

If you’re searching for a vibrant and heartwarming dish that truly celebrates the flavors of the season, the Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe is exactly what you need to bring autumn straight to your table. This salad is a joyful medley of tender roasted sweet potatoes, chewy dried cranberries, crunchy pumpkin seeds, and fresh herbs, all tossed with al dente bowtie pasta and dressed in a luscious maple vinaigrette that perfectly balances sweet and tangy notes. Whether you’re hosting a cozy family meal or just want a nourishing lunch that tastes like fall in every bite, this recipe will quickly become a favorite in your kitchen.

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

Using simple, wholesome ingredients is what makes this Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe so irresistible. Each component adds a unique texture or burst of flavor, layering to create a perfectly balanced dish that’s as colorful as it is delicious.

2 medium sweet potatoes: Roasted until tender and golden for natural sweetness and earthy flavor.
2 tbsp olive oil: For roasting the sweet potatoes and making the vinaigrette; brings richness and helps everything meld together.
1 tsp salt: Enhances all the flavors throughout the salad and dressing.
1/2 tsp black pepper: Adds a gentle kick to balance the sweetness.
12 oz bowtie noodles: Al dente pasta serves as the perfect hearty base for the salad.
3 cups spinach: Fresh greens that wilt slightly with the warm pasta, adding brightness and a touch of earthiness.
5 oz goat cheese, crumbled: Creamy and tangy cheese to create lovely contrast with the sweet potatoes and cranberries.
6 oz sharp white cheddar, crumbled: For a caramelized sharp cheddar flavor that adds depth and richness.
6-8 stalks fresh thyme: Herbaceous notes wake up the dish with a fresh, fragrant aroma.
1/2 cup dried cranberries: Hands down one of fall’s best additions, providing bursts of tart sweetness.
1/3 cup roasted pumpkin seeds: Crunchy and nutty, they add fantastic texture and a toasty flavor.
1/2 cup olive oil (for vinaigrette): The base of the maple dressing, creating a smooth and rich coating.
1/4 cup maple syrup: Infuses the vinaigrette with warm, natural sweetness.
1/4 cup apple cider vinegar: Gives the dressing a lively tang that balances the sweetness perfectly.
1/2 tsp salt (for vinaigrette): Rounds out the flavors in the dressing.
2 tbsp Dijon mustard: Adds a subtle sharpness and emulsifies the dressing beautifully.
1/2 tsp poppy seeds: Tiny bursts of color and slight crunch to finish off the vinaigrette.

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 by preheating your air fryer or oven to 400°F. Peel the sweet potatoes and dice them into small, even cubes using a vegetable chopper or knife. Toss the sweet potato cubes with olive oil, salt, and black pepper so each piece is well coated. Roast them in the air fryer for about 14 to 18 minutes, stirring occasionally so they brown evenly and don’t burn. If using the oven, roast for around 30 minutes until tender and golden brown. The roasting process creates that irresistible caramelized flavor essential to this salad.

Step 2: Cook the Bowtie Noodles

While the sweet potatoes roast, bring a large pot of salted water to a boil and cook the bowtie noodles just one to two minutes shy of package directions to keep them perfectly al dente. Drain the noodles but don’t rinse them, since leaving a bit of pasta starch helps the dressing cling beautifully to each piece, enhancing flavor and texture throughout the salad.

Step 3: Assemble the Salad Base

Place the warm noodles into a large mixing bowl and quickly fold in the fresh spinach. The warmth of the noodles will gently wilt the spinach, adding a subtle softness that contrasts nicely with the crunch of seeds later on. Then, add the roasted sweet potatoes, crumbled goat and cheddar cheeses, dried cranberries, fresh thyme leaves, and roasted pumpkin seeds. Toss everything carefully to combine the vibrant colors and textures for a balanced bite every time.

Step 4: Make and Add the Maple Vinaigrette

In a jar or small bowl, shake or whisk together olive oil, maple syrup, apple cider vinegar, salt, Dijon mustard, and poppy seeds until well combined and smooth. Pour this luscious maple vinaigrette over the salad and toss gently to coat everything in that wonderful sweet-tangy dressing. The maple syrup and apple cider vinegar dance together to give this salad that signature harmony that keeps you coming back for seconds.

Step 5: Serve and Enjoy!

This Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe can be enjoyed warm or at room temperature. Both options are delicious, so feel free to serve it however you prefer for your gathering or cozy meal. The combination of textures, flavors, and colors guarantees a memorable dish that captures the essence of fall in every bite.

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

Consider fresh thyme sprigs or a sprinkle of extra pumpkin seeds on top right before serving to add a pop of color and a delightful crunch. You can also add a few crumbles of fresh goat cheese on each plate to elevate the creamy tangy notes and make the presentation irresistible.

Side Dishes

This salad pairs wonderfully with roasted chicken or turkey for a hearty fall meal. It’s also fantastic alongside crusty artisan bread or a simple vegetable soup for a lighter lunch or a lovely autumn picnic.

Creative Ways to Present

Try serving the salad inside hollowed-out mini pumpkins for a stunning seasonal presentation at your next dinner party. Alternatively, layer it in a clear glass bowl to showcase the colorful ingredients or serve it in individual mason jars for an on-the-go, picnic-friendly style.

Make Ahead and Storage

Storing Leftovers

You can store any leftover salad in an airtight container in the refrigerator for up to four days. To keep it fresh and crisp, store the maple vinaigrette and pumpkin seeds separately and toss everything together just before serving.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended as it may alter the texture of the roasted sweet potatoes, cheeses, and spinach. For the best taste and texture, stick to refrigeration.

Reheating

If you prefer your salad warm, gently reheat only the portion you’re about to eat in the microwave for 30 to 45 seconds. Avoid reheating the entire batch to keep the fresh, crisp elements like spinach and pumpkin seeds from becoming soggy.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While bowtie pasta works beautifully by holding the vinaigrette and mixing well with chunky ingredients, feel free to use penne, rotini, or farfalle based on what you have on hand. Just make sure it’s cooked al dente to avoid mushiness.

Is this salad suitable for vegans?

The recipe as written includes goat cheese and cheddar, but you can easily swap those out for your favorite plant-based cheeses or simply omit them to keep the salad vegan-friendly without losing its amazing flavor.

Can I prepare the dressing in advance?

Yes! The maple vinaigrette can be mixed up to a week ahead and stored in the fridge. Just give it a good shake or stir before using, as ingredients may separate over time.

What can I substitute for pumpkin seeds if I don’t have any?

Toasted walnuts, pecans, or sunflower seeds make excellent substitutes. They will maintain the nutty crunch and add their own delicious twist to the salad.

How can I make this salad gluten-free?

Swap the bowtie pasta for your favorite gluten-free variety, such as rice pasta or chickpea pasta. The rest of the ingredients are naturally gluten-free, so it’s a simple switch that keeps all the flavors you love!

Final Thoughts

I can’t encourage you enough to try this Fall Pasta Salad with Roasted Sweet Potatoes, Cranberries, Pumpkin Seeds, and Maple Vinaigrette Recipe this season. It’s one of those dishes that feels cozy and festive yet light and fresh, making it perfect for any occasion. The rich autumnal flavors tenderly wrapped in a refreshing salad are guaranteed to brighten your fall meals and become a trusted go-to recipe that brings a smile every time you serve it.

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

Ingredients You’ll Need