Thanksgiving Maple Dijon Pasta Salad Recipe: Make-Ahead Magic for Potlucks

Want Thanksgiving flavors without the oven drama? This Maple Dijon Pasta Salad brings that cozy holiday vibe to a bright, make-ahead dish.

It’s the kind of dish that travels well to potlucks and still feels festive on a weeknight. Plus, it slyly sneaks in veggies and crunch without shouting “salad” at your guests.

Sweet maple, tangy Dijon, crunchy nuts, and roasted veg deliver a fall-fest flavor in every bite. That’s why it’s become my go-to for adding a pop of color to a table that already has enough beige potatoes.

Stick around and I’ll walk you through quick prep, smart shortcuts, and a maple-Dijon punch that tastes like Thanksgiving in a bowl.

Equipment

Must-haves

• Large pot for boiling pasta
• Large mixing bowl for tossing everything
• Small whisk or fork for emulsifying dressing
• Sheet pan for roasting Brussels sprouts and pecans
• Colander or strainer
• Sharp knife and cutting board
• Measuring spoons and cups
• Serving platter or wide bowl for presentation

Nice-to-haves

• Food processor or mini-chopper
• Zester or microplane for optional lemon zest
• Garlic press (if you’re not into mincing)
• Silicone spatula for folding and scraping

Ingredients

• 12 oz pasta (farfalle or fusilli)
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups baby spinach, roughly chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, roughly chopped
• 1/2 cup shaved Parmesan (optional)
• 2 tbsp chopped fresh parsley (optional)
• For dressing:
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small garlic clove, minced (optional)

That’s a salad you can assemble in under 30 minutes, especially if you cheat with store-bought roasted Brussels sprouts. It’s flexible enough to tolerate a few fridge scavenger hunts—just no ghosts of Thanksgiving past.

Tip: this dressing hits a sweet-and-tunky balance—maple for warmth, Dijon for bite, and a little acid to keep things bright. It’s basically autumn in a bottle that won’t judge you for using “a splash” of olive oil instead of following a strict recipe.

Instructions

1. Cook the pasta in salted water until al dente. Drain and rinse briefly with cold water to stop the cooking, then set aside.
2. Roast the Brussels sprouts on a sheet pan with a little olive oil, salt, and pepper at 425°F for 15–18 minutes, until the edges caramelize and the centers stay bright.
3. In a dry skillet, toast the pecans for 3–5 minutes until they smell like a nutty dream. Keep an eye on them so they don’t turn into charcoal.
4. Whisk together maple syrup, Dijon, apple cider vinegar, garlic, salt, and pepper. While whisking, slowly drizzle in the olive oil to emulsify the dressing.
5. In a large bowl, combine the cooled pasta, roasted Brussels sprouts, spinach, cranberries, pecans, and parsley. Pour in the dressing and toss until everything is evenly coated.
6. If you’re using Parmesan, sprinkle it in and give everything one last toss. Taste and adjust salt or pepper as needed. Serve warm or at room temperature, and tell your guests you whipped this up “in under an hour” for dramatic effect.

Pro tip: if you’re meal-prepping, keep the dressing separate and stir in just before serving. The greens will thank you for not wilting early, and your future self will too.

Good to Know

This dish shines as a make-ahead side or light main. It travels well to potlucks and holds up beautifully in a lunch box. You can swap in kale for spinach or add roasted butternut squash for extra autumnal vibes. If you’re vegan, skip the Parmesan—the salad still shines with the maple-Dijon balance.

Want a softer bite? Use a bit less dressing. Prefer more crunch? Add extra pecans or a handful of toasted seeds. The beauty of this salad is in its forgiving nature—not unlike a lovable family member who always asks for seconds.

Tips

• Toast the pecans and Brussels sprouts separately for maximum flavor and crispness.
• For a brighter zing, add a squeeze of fresh lemon juice right before serving.
• Make the dressing a day ahead; whisk again just before tossing with the salad.
• Use gluten-free pasta if needed; the dressing holds all the magic just the same.

Serving suggestions

This salad pairs beautifully with roast turkey, cranberry sauce, and a side of warm crusty bread. It also plays nicely as a vegetarian main when you want something lighter than a turkey parade—just add a few extra roasted vegetables for heartiness.

Want to keep the festive vibe going? Serve with a light white wine or sparkling water with a splash of pomegranate juice. If your guests arrive with questions about “where’s the stuffing?” smile and point to the plate that says, in tiny font, Maple Dijon Magic—they’ll know they’re in for a treat.