Thanksgiving leftovers deserve a glow-up. This Maple Balsamic Pasta Salad turns fridge odds and ends into a bright, crowd-pleasing dish.
No more cold turkey on a mysteriously sad plate—this salad brings autumn sunshine to the table.
Weave chewy pasta with roasted Brussels sprouts and squash, tart cranberries, and a glossy maple balsamic dressing.
Make-ahead friendly, flexible, and pantry-friendly enough to survive your relatives’ opinions—that’s how you win Thanksgiving without losing your mind.
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Sheet pan for roasting vegetables
- Large mixing bowl for tossing and serving
- Whisk for dressing emulsification
- Colander or strainer to drain pasta
Nice-to-haves
- Garlic press or microplane for easy garlic
- Tongs for tossing without breaking things
- Shallow serving bowl or mason jars to showcase dressing in action
Ingredients
- 12 oz dry pasta (farfalle or rotini)
- 1 cup roasted Brussels sprouts, halved
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/2 cup grated Parmesan (optional)
- 1/2 cup chopped fresh parsley
- 1/4 cup maple syrup
- 3 tbsp balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Pro-tip: roast the vegetables until they’re deeply caramelized; they’ll taste like they’ve been planning Thanksgiving all year. If you can’t find Brussels sprouts, broccoli florets work in a pinch and still bragging rights, so go with it.
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside to cool slightly. If you overcook it, it becomes salad soup—nobody wants soup for Thanksgiving.
- While pasta cooks, toss Brussels sprouts and butternut squash with a little olive oil, salt, and pepper. Roast on a parchment-lined sheet pan at 425°F (220°C) for 15–20 minutes, until caramelized and tender. That’s the catch—roasting makes the flavors punch above their weight class.
- In a small bowl, whisk maple syrup, balsamic vinegar, olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper until emulsified. It should look glossy and behave like a polite vinaigrette.
- In a large bowl, combine the warm pasta, roasted vegetables, cranberries, pecans, and parsley. Pour dressing over and toss to coat evenly. If you hear a little sparkle, that’s your salad saying, “Hello, flavor!”
- Sprinkle Parmesan if using, toss once more, and taste. Adjust salt and pepper as needed. Chill for 20–30 minutes if you prefer a cooler, more cohesive salad.
Good to Know
This dish shines as a make-ahead side that still tastes vibrant. If it sits for a while, give it a quick toss and a final drizzle of dressing before serving—think of it as a flavor refresh.
Tip: pasta will soak up dressing as it rests, so don’t drown it at first. You can add a splash of dressing just before serving to re-emulsify and brighten the colors.
Tips
- Cook pasta to 1 minute under al dente if you know it will chill—ridiculously good when cold or at room temperature.
- Roast veggies until deeply caramelized for maximum sweetness and that “chef’s kiss” moment.
- Leftover dressing? It doubles as a luscious drizzle on roasted vegetables or grilled chicken.
Variations
- Add shredded turkey or roasted chicken for a heartier, protein-packed version.
- Swap pasta for quinoa or farro to switch textures and make it gluten-friendly.
- Sub dried cherries or pomegranate seeds for a brighter pop of color and sweetness.
- Crumble goat cheese or feta over the top for extra tang and creaminess.
Serving Suggestions
- Serve as a festive side or a light main—it’s robust enough to stand on its own.
- Chill a few hours or serve at room temperature for a relaxed, picnic-style vibe.
- Garnish with extra parsley, a touch of lemon zest, or a handful of seeds for crunch and color.
Enjoy your Thanksgiving Maple Balsamic Pasta Salad—proof that leftovers can be fabulous with a little maple magic.
