Maple Dijon Harvest Pasta Salad: The Ultimate Pasta Salad Recipe
Introduction to Maple Dijon Harvest Pasta Salad
This Maple Dijon Harvest Pasta Salad is not just any ordinary pasta dish; it’s a delightful combination of flavors and textures that will leave you craving more. Bursting with seasonal ingredients like delicata squash and brussels sprouts, this salad is a perfect dish for any gathering or a wholesome meal prep option. With its sweet and tangy dressing, it’s sure to be a hit with both family and friends. Plus, it’s easy to make, healthy, and absolutely delicious!
A Personal Story Behind My Maple Dijon Harvest Pasta Salad Journey
I first discovered this recipe during a cozy autumn gathering with friends. As the leaves turned and the air cooled, we all craved hearty yet healthy dishes that celebrated the season’s bounty. This pasta salad was a standout among the spread. The roasted vegetables and the crunch of pecans brought a warmth that felt like a hug on a plate. Ever since, it has become a staple in my kitchen, reminding me of those wonderful fall moments.
What Makes This Maple Dijon Harvest Pasta Salad Recipe Special?
What sets this pasta salad apart is its unique blend of flavors and textures. The sweetness of maple syrup pairs beautifully with the nuttiness of pecans and the earthiness of roasted vegetables. Adding Wild Planet canned salmon not only boosts the protein content but also offers a delightful seafood twist that complements the dish perfectly. The homemade dressing, with its hint of dijon mustard and garlic, ties everything together, making each bite a delightful experience. This salad is not only tasty but also visually appealing, with its vibrant colors making it a perfect centerpiece for any meal.
The Full Maple Dijon Harvest Pasta Salad Recipe
Ingredients
- 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
- 12 oz Wild Planet canned salmon, drained & flaked
- 1 cup raw pecan halves
- ¼ cup maple syrup
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
- Dash of cayenne (optional)
- 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
- Preheat your oven to 425°F. Place delicata squash and brussels sprouts on a large baking sheet. Drizzle with avocado oil, season with salt & pepper, and toss to coat. Spread them out evenly on the baking sheet, ensuring the cut-side of the brussels sprouts faces down and nothing overlaps. Tip: This ensures even roasting.
- Roast the vegetables for about 20 minutes or until tender. Let them cool before adding to the pasta salad.
- In a small pan over medium heat, combine maple syrup, cinnamon, salt, and cayenne (if using). Warm for 2 minutes, then add pecans. Stir constantly until the maple syrup bubbles up. Reduce heat to medium-low and cook for about 15 minutes, stirring occasionally until most of the maple syrup evaporates. Tip: Watch closely to prevent burning!
- Spread the candied pecans on a parchment-lined surface to cool, then chop them into smaller pieces.
- While the pecans cook, boil a pot of salted water and cook the pasta until al dente. Drain and rinse with cold water to cool.
- In a bowl or jar, mix olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper for the dressing.
- In a large salad bowl, combine the cooked pasta, roasted veggies, candied pecans, and salmon. Pour the maple dijon dressing over the top and toss to combine. Tip: Ensure everything is well-coated with the dressing for maximum flavor!
Serving Suggestions and Variations for Maple Dijon Harvest Pasta Salad
This Maple Dijon Harvest Pasta Salad can be served warm or cold, making it a versatile dish for any occasion. For a heartier meal, consider pairing it with grilled chicken or a side of crusty bread. If you prefer a vegetarian option, simply omit the salmon and add roasted chickpeas or tofu to keep it satisfying. You can also play around with the dressing by adding fresh herbs like parsley or thyme for an extra layer of flavor.
Frequently Asked Questions About Maple Dijon Harvest Pasta Salad
Can I make this pasta salad ahead of time? Yes! It can be made a day in advance; just store it in the fridge and toss it with the dressing before serving.
Is this dish suitable for meal prep? Absolutely! This pasta salad holds up well in the fridge, making it a great option for meal prep.
Can I freeze this pasta salad? While it’s best enjoyed fresh, you can freeze the components separately, but the texture may change upon thawing.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Calories per Serving: 380
- Servings: 6
Maple Dijon Harvest Pasta Salad
Ingredients
Main Ingredients
- 1 tbsp avocado oil or olive oil
- 18 oz delicata squash, quartered and sliced
- 1 lb brussels sprouts, halved
- 12 oz dry fusilli pasta
- 12 oz Wild Planet canned salmon, drained and flaked
- 1 cup raw pecan halves
- 0.25 cup maple syrup
- 0.5 tsp ground cinnamon
- 0.25 tsp kosher salt
- dash cayenne (optional)
- 0.25 cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 clove garlic, minced
- to taste kosher salt and black pepper
Instructions
- Preheat your oven to 425°F. Place delicata squash and brussels sprouts on a large baking sheet. Drizzle with avocado oil, season with salt & pepper, and toss to coat.
- Roast the vegetables for about 20 minutes or until tender. Let them cool before adding to the pasta salad.
- In a small pan over medium heat, combine maple syrup, cinnamon, salt, and cayenne (if using). Warm for 2 minutes, then add pecans.
- Stir constantly until the maple syrup bubbles up. Reduce heat to medium-low and cook for about 15 minutes, stirring occasionally until most of the maple syrup evaporates.
- Spread the candied pecans on a parchment-lined surface to cool, then chop them into smaller pieces.
- While the pecans cook, boil a pot of salted water and cook the pasta until al dente. Drain and rinse with cold water to cool.
- In a bowl or jar, mix olive oil, apple cider vinegar, maple syrup, dijon mustard, garlic, salt, and pepper for the dressing.
- In a large salad bowl, combine the cooked pasta, roasted veggies, candied pecans, and salmon. Pour the maple dijon dressing over the top and toss to combine.