Thanksgiving tables can feel like a circus of casseroles, and somehow the sides vanish faster than the gravy. You want something that travels well, tastes festive, and won’t turn your kitchen into a sauce factory.
Enter Thanksgiving Maple Pecan Pasta Salad—it’s cozy, crunchy, and a little bit fancy. That first bite gives you all the fall vibes without demanding a chef’s degree.
Roasted squash, maple-glazed pecans, and chewy cranberries mingle with pasta in a glossy dressing that doesn’t shy away from bold flavors. It’s the kind of dish you can brag about at the potluck without speaking in chef-speak.
Make it ahead, bring it to the gathering, and watch your dish get compliments while you quietly steal a napkin or two. That’s the power of a smart salad—thanksgiving, but with fewer hot potatoes and more happy mouths.
Contents
Equipment
Must-haves
- Large pot for cooking pasta
- Mixing bowls (one big, one small)
- Sharp knife and cutting board
- Dry skillet or frying pan for pecans
- Colander or slotted spoon for draining pasta
- Whisk or small whisk for dressing
- Measuring spoons and cups
Nice-to-haves
- Sheet pan for roasting squash
- Tongs for tossing the salad
- Salad turnout bowl with a wide rim
Ingredients
You’ll see autumn magic in every bite. Here’s what you’ll need to pull off this festive pasta salad.
- 12 oz pasta (farfalle or rotini), cooked and cooled
- 1 cup pecans, roughly chopped
- 2 tbsp maple syrup (for glaze on pecans)
- 1 cup dried cranberries
- 2 cups baby spinach, roughly chopped
- 1 cup roasted butternut squash cubes (optional)
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese or goat cheese, crumbled (optional)
- 3 tbsp olive oil
- 2 tbsp maple syrup (for dressing)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tsp fresh thyme leaves (optional)
That’s right—maple twice. It’s not overkill; it’s culinary harmony. And yes, the feta is optional, but it gives a little tangy fireworks show with every bite.
Tip: if you’re avoiding dairy, skip the feta and the dish still shines—just add a squeeze of lemon at the end for brightness.
Instructions
Cook the pasta in generously salted water until al dente, then drain and rinse with cold water to stop the cooking. Yes, you want it to stay firm enough to hold its own in a crowd.
Toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Drizzle 2 tablespoons maple syrup over them and cook 1-2 more minutes until glossy and sticky. Transfer to a plate to cool.
If using squash, toss the cubes with a little olive oil, salt, and pepper. Roast on a sheet pan at 400°F (200°C) for 15-20 minutes, until tender and lightly caramelized. Let cool.
Whisk together dressing ingredients: 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, minced garlic, thyme (if using), and a pinch of salt and pepper. It should taste bright, not shy.
In a large bowl, combine the cooled pasta, maple-glazed pecans, cranberries, spinach, red onion, roasted squash (if using), and feta. Pour the dressing over the top and toss to coat evenly. The bowl should look like autumn threw a party.
Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice if you want a pop. Chill for 15-30 minutes if you’ve got the time—it helps the flavors mingle like good friends at a table.
Good to Know
This salad is wonderfully make-ahead friendly. Keep the dressing separate if you’re worried about sogginess, and toss just before serving. The maple glaze on the pecans adds a glossy finish that looks impressive, even if your oven mitts aren’t.
Want to go dairy-free? Omit the feta and add an extra squeeze of lemon and a handful of toasted seeds for crunch. Want extra crunch? Add a handful of toasted pumpkin seeds or sunflower seeds.
Tips
Tip: If you’re pressed for time, you can skip roasting squash and still have a delicious plate. Or, use store-bought roasted veggies to speed things up even more.
Tip: Dress the salad while the pasta is still a little warm so the flavors soak in better. It’s like a flavor spa day for noodles.
Variations
Want to mix things up? Swap spinach for arugula for a peppery bite, or use kale for more sturdiness. You can swap walnuts for pecans if you’re team no-nut, and add apples for extra sweetness. It’s flexible like your shrug at a family reunion.
For a gluten-free version, use a gluten-free pasta. It tastes just as comforting, and nobody will know you sneaked in a little nutrition.
Serving Suggestions
Serve this alongside a roasted turkey breast or herb-roasted chicken for a well-rounded table. It also shines as a standalone lunch with a side of crusty bread or a bright green salad.
Garnish with extra crumbled cheese and a few extra cranberries for color. A lemon wedge on the side brightens the dressing like a little sunbeam on your plate.
