Give thanks, not kitchen chaos. This Thanksgiving, you deserve a dish that tastes like celebration but keeps your sanity intact.
Enter Thanksgiving Goat Cheese Pasta Salad—the creamy, tangy, herb-packed crowd-pleaser that travels beautifully from table to potluck with zero drama.
Cranberries pop, goat cheese crumbles melt into warm pasta, and roasted veggies add color like confetti at a family reunion.
That’s why this recipe works: it’s make-ahead friendly, vegetarian-friendly, and uses pantry staples you already own. No special order of operations required—just good vibes and a big bowl.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl for tossing everything
- Baking sheet for roasting vegetables
- Sharp knife and cutting board
Nice-to-haves
- Microplane or zester for lemon zest
- Small whisk for dressing
- Tongs for tossing and serving
- Skillet for toasting nuts
Ingredients
- 12 oz pasta (fusilli or farfalle), cooked and cooled
- 4 oz goat cheese, crumbled
- 1 cup roasted butternut squash cubes
- 1 cup roasted Brussels sprouts, halved
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, roughly chopped
- 2 cups baby spinach or arugula
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (optional)
- 1/3 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Optional: lemon zest for garnish
Tip: Roast the vegetables ahead of time or use leftovers. The flavors deepen, and you’ll feel like a Thanksgiving superhero who discovered a shortcut instead of a time machine.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water to stop the cooking. Toss with a splash of olive oil to prevent sticking.
- Preheat the oven to 400°F (205°C). Toss the squash and Brussels sprouts with 1–2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 18–22 minutes, until tender and caramelized.
- In a small bowl, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, and a pinch of salt and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, greens, roasted vegetables, cranberries, nuts, and herbs.
- Drizzle the dressing over the salad and toss to coat everything evenly. That’s the moment when you’ll impress yourself with your own salad prowess.
- Crumble in the goat cheese and gently fold it through, keeping some pockets of creamy goodness intact.
- Taste and season with additional salt or pepper if needed. Serve at room temperature or chill for a cooler, more refreshing bite.
Good to Know
This salad is a crowd-pleaser that travels well and shines at Thanksgiving without stealing the show from the turkey. It’s vegetarian, adaptable, and tastes like autumn in a bowl.
Tips
- Make-ahead magic: roast vegetables a day in advance; keep them in the fridge and toss with pasta when you’re ready.
- Keep greens bright: add spinach or arugula just before serving so they stay vibrant and not wilted.
- Goat cheese don’t crumble away: crumble it last and fold gently to keep creamy pockets.
- Toasted crunch: toast the nuts in a dry skillet until fragrant for extra texture and aroma.
Variations
- Vegan option: skip the cheese or use a dairy-free goat cheese substitute.
- Fruit swap: swap dried cranberries for dried cherries or roasted apples for a sweet-tall twist.
- Protein boost: add shredded turkey or cooked chicken for a heartier version.
- Gluten-free: use gluten-free pasta so it’s friendly to more diets.
Serving Suggestions
Serve with crusty bread and a light lemon vinaigrette, or simply offer extra goat cheese crumbles for those who want extra cloudiness. It pairs nicely with roast turkey, roasted vegetables, or a simple green salad.
