Feeling stuffed from Thanksgiving chaos? Here’s a lighter, brighter Thanksgiving Maple Pecan Pasta Salad that still tastes like fall on a fork. It’s quick, it’s cozy, and it won’t hijack your entire weekend with a Bake-a-thon you didn’t sign up for.
It comes together in about 25 minutes and travels beautifully to potlucks or office lunches. That means you can dodge the “leftover casserole mystery” chorus and still bring the wow.
Maple-glazed pecans, cranberry pop, and a tangy-sweet dressing turn simple pasta into a party in a bowl. That’s why we’re calling this a salad that wears a cape—salad with superpowers.
Grab your apron, assemble your crew (or just your cat as the taste-tester), and let’s dive in. This is the kind of recipe that says, “Holiday vibes, zero drama.”
Contents
Equipment
Must-haves
- Large pot for boiling pasta
- Colander or strainer
- Skillet or small pan for pecans
- Baking sheet for pecans (if roasting)
- Bowl for dressing
- Whisk or fork for mixing dressing
- Measuring spoons and cups
- Spatula or tongs for tossing
Nice-to-haves
- Mandoline or sharp knife for even red onion slices
- Toaster or extra oven rack for warm pecans on the side
- Meal-prep containers for make-ahead meal prep
Ingredients
- 8 oz pasta (farfalle, fusilli, or penne work great)
- 1 cup maple-glazed pecans
- 1 cup dried cranberries
- 2 cups baby spinach, roughly chopped
- 1/2 cup feta or goat cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped (optional but nice)
- 1/4 cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp pure maple syrup
- 1 tsp lemon juice
- Salt and black pepper, to taste
Pro tip: you can swap greens to whatever you’ve got—arugula for bite, kale for crunch, or more spinach if you’re feeding a wilt-prone crowd.
About these pecans: the maple glaze adds a sweet, toasty note that pairs perfectly with tart cranberries and the tangy cheese. It’s basically dessert that forgot to ask for permission to crash your salad party.
Dressings should taste bright and balanced. If your dressing leans too sweet, splash in a little extra vinegar or lemon juice. If it’s too sharp, a whisper of maple syrup saves the day.
Now, assemble your tools and ingredients—the clock is ticking, and your taste buds are waiting with their forks like tiny, stylish expectant grandparents.
Instructions
- Cook the pasta in salted water until al dente according to package directions. Drain and rinse under cold water to stop the cooking. Set aside.
- While the pasta cooks, roast or toast the maple-glazed pecans for extra crunch. If roasting, preheat the oven to 350°F, spread the pecans on a baking sheet, drizzle with a touch more maple syrup, and bake 6–8 minutes until fragrant. Cool.
- Whisk together the dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 2 tbsp maple syrup, 1 tsp lemon juice, and a pinch of salt and pepper.
- In a large bowl, combine the cooled pasta, spinach, red onion, cranberries, and herbs. Drizzle with the dressing and toss gently to coat.
- Fold in the maple-glazed pecans and crumbled cheese. If you like extra maple flavor, add another teaspoon of maple syrup to the mix.
- Taste and adjust seasoning with salt and pepper. If the salad seems dry, splash in a little more olive oil or a squeeze of lemon.
- Chill for 15–30 minutes to let flavors mingle like old friends at a reunion. Serve cold or at room temperature.
That’s it—easy to pull off, harder to forget. If you’re serving at a potluck, this is the dish that asks for seconds and refuses to apologize for it.
Good to Know
Want to make this ahead? Cook the pasta and toast the pecans a day ahead, then assemble and dress the next day. The flavors deepen with time, and your friends will assume you’re a kitchen genius who time-travels to tastier holidays.
For a lighter version, use less cheese and more greens. For a heartier version, toss in roasted squash or shredded turkey—your call, your crowd, your rules. The maple-peanut vibe is surprisingly versatile.
Tips
Toast pecans a bit longer if you like extra crunch. Keep a watchful eye—the line between caramelized and burnt is very thin, like your patience after a third helping of pie.
Dressings taste better after a chill, so don’t fear the fridge. A quick toss after chilling keeps everything evenly coated—no clumps of dressing hiding in the corners.
Variations
Try swapping in walnuts or almonds for a different crunch. Add diced apples or pear for a fall-inspired sweetness. Swap feta for blue cheese if you’re feeling bold (or just fancy). Gluten-free? Use gluten-free pasta—your comfort is still intact.
Want a vegan version? Replace cheese with a plant-based crumble or omit entirely. The dressing still brings the zing, and the pecans keep the party going.
Serving Suggestions
Serve as a main during a casual party or as a side that outshines the turkey. Pair with roasted vegetables and a sparkling cider for a complete cozy feast.
Garnish with extra parsley or thin shavings of parmesan for an elegant finish. If guests question the “pasta salad” title, simply remind them: it’s Thanksgiving in a bowl that doesn’t require an extra pot of boiling water for stuffing.
