Fall Pasta Salad with Maple Dijon Dressing
This Fall Pasta Salad is a cozy autumn spin on a classic summer dish. This gluten-free and dairy-free recipe is full of roasted delicata squash and brussels sprouts, crunchy candied pecans and a homemade maple dijon dressing! It's the perfect mix of sweet and savory and makes for a great entertaining recipe or meal prep lunch to enjoy this Fall.
Equipment
- baking sheet
- small pan
- spatula
- tray, plate or small baking sheet
- parchment paper
- medium pot
- small bowl or jar
- large salad bowl + tongs
Ingredients
For the Pasta Salad:
- 1 tbsp avocado oil or olive oil
- 1 medium delicata squash (~18oz) quartered lengthwise, seeds removed & cut into 1/2" slices
- 1 lb brussels sprouts ends trimmed & halved (or quartered if really large)
- kosher salt & black pepper to taste
- 12 oz dry fusilli pasta (I used Jovial for gluten free)
- 12 oz Wild Planet canned salmon drained & flaked
For the Candied Pecans (or substitute 1 cup of store-bought):
- 1 cup raw pecan halves
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- dash of cayenne optional
For the Maple Dijon Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 garlic clove minced
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 425F. Then, add delicata squash and brussels sprouts to a large baking sheet. Drizzle avocado oil on top and season with salt & pepper. Toss to coat and then spread out evenly on the baking sheet, ensuring that the cut-side of the brussels sprouts are facing down and that nothing is overlapping.1 medium delicata squash, 1 lb brussels sprouts, 1 tbsp avocado oil, kosher salt & black pepper
- Transfer baking sheet to the oven and roast for ~20 minutes, or until tender. Allow the veggies to cool before adding them to the pasta salad.
- Meanwhile, add maple syrup, cinnamon, salt & cayenne (if using) to a small pan over medium heat. Stir until the spices are incorporated into the maple syrup. Let it warm up for 2 minutes.¼ cup maple syrup, ½ tsp ground cinnamon, ¼ tsp kosher salt, dash of cayenne
- Then, add in the pecans and stir constantly until the maple syrup begins to bubble up. Reduce heat to medium-low and continue to let it cook for about 15 minutes, stirring every minute or so. The candied pecans are done when almost all of the maple syrup has evaporated.1 cup raw pecan halves
- Spread the candied pecans onto a small parchment-lined baking sheet, tray or plate. Allow them to cool down and then chop them up into smaller pieces.
- While the pecans are simmering, bring a medium-sized pot of water to a boil. Then, season it heavily with kosher salt before adding the pasta. Cook to al-dente according to package instructions. Drain off excess water and rinse the pasta with cold water to cool it down and prevent it from cooking further.12 oz dry fusilli pasta
- Add all maple dijon dressing ingredients to a small bowl or jar and stir or shake until combined and emulsified. Set aside.¼ cup olive oil, 2 tbsp apple cider vinegar, 2 tbsp maple syrup, 1 tbsp dijon mustard, 1 garlic clove, kosher salt & black pepper
- To a large salad bowl, add the cooked and cooled pasta, roasted veggies, candied pecans and salmon. Then, pour maple dijon dressing over top and toss to combine. Enjoy!12 oz Wild Planet canned salmon
Video
Nutrition
Calories: 604kcal | Carbohydrates: 74g | Protein: 22g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 149mg | Potassium: 715mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1744IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 2mg