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

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4.1 from 12 reviews

This Fall Pasta Salad features the hearty flavors of roasted sweet potatoes, tart dried cranberries, crunchy pumpkin seeds, and aromatic fresh thyme. Tossed with al dente bowtie noodles and a vibrant homemade maple vinaigrette, this salad is a perfect autumn-inspired dish that can be enjoyed as a lunch, side, or appetizer. The combination of creamy goat and sharp white cheddar cheeses adds a delightful contrast to the sweet and savory ingredients, making it a seasonal staple that’s as colorful as it is delicious.

Ingredients

Salad

  • 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

Maple Vinaigrette

  • 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

Instructions

  1. Prepare sweet potatoes: Preheat your air fryer or oven to 400°F. Peel and finely dice the sweet potatoes into even cubes using a vegetable chopper or knife. In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper to evenly coat.
  2. Roast sweet potatoes: Transfer the coated sweet potatoes to the air fryer basket and roast for 14-18 minutes, stirring a few times to prevent burning, until they are golden brown and fork tender. If using an oven, spread on a sheet pan and roast for about 30 minutes, stirring halfway through.
  3. Cook pasta: While the sweet potatoes are roasting, cook the bowtie noodles in salted boiling water for 1-2 minutes less than the package instructions to achieve an al dente texture. Drain the pasta but do not rinse to help the dressing adhere better.
  4. Combine greens and pasta: Immediately add the warm noodles to a large mixing bowl and fold in the fresh spinach, which will wilt slightly from the heat.
  5. Add remaining salad ingredients: Gently fold in the roasted sweet potatoes, crumbled sharp white cheddar, roasted pumpkin seeds, goat cheese crumbles, fresh thyme leaves, and dried cranberries, tossing everything together evenly.
  6. Prepare the dressing: Combine olive oil, maple syrup, apple cider vinegar, salt, Dijon mustard, and poppy seeds in a jar. Shake vigorously until the vinaigrette is well emulsified.
  7. Toss salad with dressing: Pour the maple vinaigrette over the salad and toss thoroughly to coat all ingredients with the dressing.
  8. Serve: Enjoy the pasta salad warm or at room temperature. For storing, keep in an airtight container in the refrigerator for up to 4 days and store the dressing and pumpkin seeds separately until ready to serve for best texture.

Notes

  • Store the salad in an airtight container in the fridge for up to 4 days.
  • Keep the dressing and pumpkin seeds separate from the salad until ready to serve to maintain texture and freshness.
  • You can use either an air fryer or oven to roast the sweet potatoes depending on your equipment availability.
  • Do not rinse the pasta after cooking to help the dressing cling better for enhanced flavor.

Find it online: https://bitezly.com/fall-pasta-salad-with-roasted-sweet-potatoes-cranberries-pumpkin-seeds-and-maple-vinaigrette-recipe/