The Best Fall Harvest Pasta Salad
This Fall Harvest Pasta Salad brings together roasted sweet potatoes, broccoli, dried cranberries, toasted pine nuts, and creamy goat cheese tossed in poppy seed dressing. A colorful, crowd-pleasing dish that captures all the best flavors of fall.
Servings: 10 people
Calories: 416kcal
Cost: 14
Equipment
- baking sheet
- large pot for cooking pasta
- mixing bowl
- spatula or tongs for tossing salad
- knife and cutting board
- oven preheated to 400°F
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 tablespoon olive oil
- salt and black pepper, to taste
- 1 pound multi-colored pasta
- 3 cups broccoli, chopped (about 1-inch pieces)
- 1 cup dried cranberries
- 1/2 cup pine nuts, toasted
- 1/4 cup red onion, thinly sliced
- 1 1/2 cup poppy seed dressing
- 4 ounces goat cheese, crumbled
Instructions
- Preheat oven to 400°F (200°C). Place sweet potato pieces on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast sweet potatoes for 25–30 minutes, stirring occasionally, until tender and lightly browned. Remove from oven and let cool.
- Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions until al dente. Drain and allow to cool slightly.
- In a large bowl, combine the pasta, roasted sweet potatoes, chopped broccoli, dried cranberries, toasted pine nuts, and sliced red onion.
- Add poppy seed dressing and toss until evenly coated. Crumble in the goat cheese and gently stir to combine.
- Cover and refrigerate for at least one hour before serving. Stir and add more dressing if needed before serving.
Notes
For extra crunch, add toasted pecans or walnuts. You can substitute feta for goat cheese or use a maple-balsamic vinaigrette for a twist. Make-ahead tip: Prepare and mix all ingredients except the dressing and goat cheese up to a day in advance. Add them just before serving for best texture. Serve chilled or at room temperature.