Go Back
–+ servings
Square image for fall pasta salad in a glass bowl.

Fall Pasta Salad with Maple Balsamic Vinaigrette

Casey Rooney
This fall pasta salad is everything you love about autumn in one bowl! Roasted butternut squash, crispy bacon, kale, and parmesan, all tossed in a sweet and tangy maple balsamic vinaigrette. It’s the perfect make-ahead dish for Thanksgiving or your next fall gathering!
5 from 1 vote
Print Recipe Pin Recipe
Save the recipe form - SALAD

💌 Save to your inbox!

Enter your email and send this recipe straight to your inbox. As a bonus, you'll receive more easy recipes every week!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6

Ingredients
  

For the pasta salad

  • 2 cups butternut squash OR sweet potato, cubed about 1/2" cubes
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt (sea salt, kosher salt)
  • 16. oz. pasta I used bow tie, but any small'ish shape works great
  • 8-10 slices of bacon, cut into small 1/2" pieces
  • 6 cups kale leaves (stems removed), torn into small pieces
  • 3/4 cup fresh Parmesan cheese, grated or crumbled I prefer fresh Parmesan off the block vs. pre-shredded

For the maple balsamic dressing

  • 1/3 cup maple syrup
  • 1/3 cup balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1/2 cup olive oil
  • 1/2 tsp. coarse salt (sea salt, kosher salt)

Instructions
 

  • Roast butternut squash or sweet potato: Preheat oven to 400°F. Spread the butternut squash pieces evenly on a baking sheet. Drizzle with 1 tbsp. of olive oil and season with 1 tsp. sea salt. Roast squash for 15-16 minutes or until tender. Set aside to cool.
  • Cook pasta: While the squash is roasting, bring a large pot of water to a boil. Add pasta and cook for 10-11 minutes, or according to package instructions. Drain, rinse with cool water, and set aside to cool.
  • Cook bacon and kale: In a large skillet over medium heat, add bacon pieces. Cook 8-10 minutes until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to a paper-towel-lined plate. Leave about 1 tbsp. of bacon grease in the pan.
    Add the kale and cook in the bacon grease for 3-4 minutes until wilted (kale will cook down A LOT!). Allow a few minutes for the kale to cool.
  • Make the dressing: While the kale is cooling, make the dressing. Whisk all dressing ingredients together until combined.
  • Finish: To a large serving bowl, add cooled pasta, roasted butternut squash, kale, bacon, and Parmesan cheese. Toss the salad with the dressing. With a vegetable peeler or small knife, shave additional pieces of Parmesan cheese over the top of the salad and serve.

Notes

Casey's Tips

  • Crunch and sweetness: Adding about 1/2 cup of toasted nuts will give the salad a nice crunch. You can also add dried cranberries for more color and a bit of sweetness.
  • Make it ahead (with a tweak): I like tossing the salad with the dressing and serving this salad right away, but there are several things you can do a day or two in advance to make this salad come together quickly: Cook the squash, fry the bacon and kale, and make the dressing.
  • Storage: You can store leftovers in an airtight container for about 3-4 days. The pasta tends to soak up the dressing as it sits, so add a splash of balsamic and olive oil to keep it fresh.