Fall Pasta Salad with Candied Bacon
This Fall Pasta Salad is a perfect blend of seasonal ingredients and bold flavors. Roasted butternut squash adds warmth, candied bacon brings a sweet-savory crunch, and dried cranberries add a little tartness. Combined with tender pasta, salty feta cheese, roasted pumpkin seeds and crisp kale, this vibrant pasta salad is great for any autumn gathering or as a cozy lunch.
Although summer has passed, I still find myself craving fresh ingredients, even as the weather cools down. This Fall Pasta Salad brings together the warmth and comfort of the season while making the most of autumn’s best produce. It’s the perfect balance of hearty and fresh!
Looking for more delicious salad recipes, then try my Elote Pasta Salad, Easy Italian Grinder Pasta Salad, and Arugula Steak Salad with Cornbread Croutons.
Why You’ll Love This Fall Harvest Salad
- Cozy autumn flavors- With roasted butternut squash, candied bacon, and pumpkin seeds, this pasta salad captures all the rich, comforting tastes of autumn.
- Crowd pleaser- Whether as a side dish for dinner or a quick meal prep option, this salad fits right into your fall menu.
- Best texture- From the creamy feta to the crunchy pumpkin seeds and crisp kale, every bite is a perfect mix of textures.
- Apple cider vinaigrette- The tangy, sweet apple cider vinaigrette ties everything together, adding a zesty punch that complements the fall flavors perfectly.
Ingredient Notes and Substitutions
The ingredients for this fall salad are simple and completely customizable, giving you the flexibility to adjust based on what you have in your refrigerator or pantry.
- Pasta- Use a short cut pasta, like farfalline, ditalini or orechiette. You can substitute with Orzo, couscous or quinoa for a different texture.
- Butternut squash- I peel and dice the butternut squash into small cubes. Sweet potatoes or acorn squash work well as alternatives.
- Bacon- I use thick cut applewood smoked bacon. Instead of making candied bacon, you can use regular bacon for a less sweet option.
- Pumpkin seeds- I use raw, unsalted pumpkin seeds and toast them inside a dry skillet or 350℉ oven until they are crisp. You can also use sunflower seeds, or chopped pecans.
- Feta cheese- This salad contains a few sweet elements so the saltiness from the feta really helps balance everything. Feel free to use goat cheese, white cheddar or blue cheese for a different flavor.
- Dried cranberries- Dried cranberries really hold up in salads and adds a sweet and tart flavor. You can also use fresh pomegranate seeds or other dried fruit.
- Kale- One of my favorite greens to use in salads. Healthy and hearty and doesn’t wilt easily from the dressing. Spinach or arugula can replace the kale if you prefer a milder green.
- Rosemary- Adds so much flavor to the bacon. You can also use fresh thyme or sage.
- Maple syrup- Use a high quality maple syrup to candy the bacon.
- Seasonings- Cinnamon, smoked paprika and nutmeg.
Apple Cider Viniagrette
I’ve paired this pasta salad with a sweet and tangy apple cider dressing that’s both bright and vibrant. It takes just a few minutes to prepare and beautifully complements the other ingredients in the salad.
- Extra virgin olive oil
- Honey
- Shallots
- Dijon mustard
- Apple cider vinegar
How To Make The Perfect Autumn Salad
STEP 1: Roast the butternut squash. Preheat oven to 375℉. Then, toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, smoked paprika and nutmeg. Spread evenly on a baking sheet in a single layer. Roast for 20 minutes, or until tender and caramelized, stirring halfway through. Remove from the oven and let cool.
STEP 2: Candy the bacon. Place the chopped bacon slices on a parchment-lined baking sheet. Drizzle with maple syrup and toss with chopped rosemary. Then, bake for 15-20 minutes, or until crispy and caramelized. Remove the bacon with a slotted spoon and drain on a paper towel.
STEP 3: Cook the pasta. Bring a pot of salted water to a boil. Then, add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
STEP 4: Make the dressing. Puree the shallot, apple cider vinegar, dijon mustard, honey, olive oil, and salt and pepper in a blender until smooth, about 30 seconds.
STEP 5: Combine. In a large salad bowl, mix together the cooked pasta, candied bacon, and pumpkin seeds. Pour the dressing over the salad and mix to combine.
STEP 6: Finish. Add the roasted squash, dried cranberries, and feta cheese, then gently toss. Enjoy!
Tips For The Best Fall Pasta Salad
- Perfectly cooked pasta. To avoid mushy pasta, cook it just until al dente. Immediately rinse the pasta under cold water after draining to stop the cooking process.
- Make-ahead vinaigrette- Prepare the apple cider vinaigrette in advance and store it in the refrigerator. It can last up to a week and will allow the flavors to meld together.
- Cool ingredients. To keep the salad from becoming too warm or soggy, let the pasta, roasted squash and bacon cool completely before mixing them with the other ingredients.
- Avoid over-mixing. Gently toss the salad to avoid breaking up the pasta or other ingredients. Use large spoons and lift the ingredients carefully to ensure everything is evenly mixed without getting crushed or overly broken down.
- Refrigeration time- After tossing, cover and let the salad sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together an improve the overall taste.
Frequently Asked Questions
Absolutely! Use other small pasta shapes like quinoa, couscous, orzo or even small shells or elbows. You can also switch things up and add wild rice or brown rice for a healthier alternative.
If you prefer not to use candied bacon, you can use regular bacon, turkey bacon or even omit it altogether. For a vegetarian option, try adding toasted nuts or crispy chickpeas for crunch.
Yes, you can substitute kale with other greens such as spinach, arugula, or Swiss chard. Just be aware that the texture and flavor will slightly change. Spinach is milder, while arugula adds a peppery kick.
Consider adding a protein like grilled chicken breast, baked salmon, tofu, or hard boiled eggs.
Absolutely! If you don’t have time to peel and chop your squash (which is the most time consuming part of this salad), you can purchase peeled, pre-cut squash. If they are chopped larger, just cut them down into smaller bite size pieces.
Helpful Tools and Equipment
- Salad spinner
- Salad servers or salad tongs
- Large salad bowl (big enough to toss all the ingredients without overcrowding)
- Mini blender or food processor (for the salad dressing)
- Colander
- Baking sheets, plus parchment paper
Storing
Store this pasta salad in an airtight container to keep it fresh. A glass or plastic container with a tight-fitting lid works well. The salad can be kept in the refrigerator for up to 3-4 days.
If you plan to store the salad for a longer period, consider keeping the dressing separate. Then, add the dressing to the salad just before serving to maintain the texture and freshness of the ingredients.
Recommended Recipes
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Fall Pasta Salad with Candied Bacon
Ingredients
- 4 cups Butternut squash, cubed
- 3 tbsp Olive oil
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Smoked paprika
- 8 slices Thick cut bacon , sliced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Maple syrup
- 8 oz Farfalline pasta , or any other short cut pasta, like Orzo or Ditalini
- 1 cup Dried cranberries
- 1/2 cup Pepitas, roasted
- 1/2 cup Feta cheese, crumbled
- 2 cups Kale , shredded
- Salt and pepper to taste
Apple Cider Vinaigrette
- 1 Shallot, peeled and roughly chopped
- 1/3 cup Apple cider vinegar
- 1/2 cup Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- Salt and pepper , to taste
Instructions
- Preheat oven to 375℉. Then, toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, smoked paprika and nutmeg. Spread evenly on a baking sheet in a single layer. Roast for 20 minutes, or until tender and caramelized, stirring halfway through. Remove from the oven and let cool.
- Place the chopped bacon slices on a parchment-lined baking sheet. Drizzle with maple syrup and toss with chopped rosemary. Then, bake for 15-20 minutes, or until crispy and caramelized. Remove the bacon with a slotted spoon and drain on a paper towel.
- Bring a pot of salted water to a boil. Then, add the pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
- Puree the shallot, apple cider vinegar, dijon mustard, honey, olive oil, and salt and pepper in a blender until smooth, about 30 seconds.
- In a large salad bowl, mix together the cooked pasta, candied bacon, and pumpkin seeds. Pour the dressing over the salad and mix to combine.
- Add the roasted squash, dried cranberries, and feta cheese, then gently toss. Enjoy!