Vegan Fall Pasta Salad Recipe – Easy Creamy Poppy Seed Dressing

The first time I made this vegan fall pasta salad, the kitchen smelled like roasted squash and sage, and honestly, I couldn’t stop sneaking bites straight from the mixing bowl. There’s something about the way fall flavors mingle—sweet, earthy, and a little nutty—that just feels like a cozy sweater for your taste buds. You know that moment when the leaves start turning and all you want is something hearty, comforting, but not too heavy? That’s exactly where this recipe shines.

I stumbled onto this creamy poppy seed dressing idea during a random fridge clean-out, searching for a way to turn leftover veggies into something special. The result was a pasta salad that’s not only vegan, but packed with the kind of flavors you crave as soon as the weather cools. It’s a recipe I keep coming back to—whether it’s for a quick lunch, a packed dinner, or a dish to wow friends at potlucks. There’s enough protein and fiber to keep you full, and the colors practically beg for a spot on your Pinterest board.

Let’s face it, pasta salads are usually reserved for summer picnics, but this vegan fall pasta salad recipe with creamy poppy seed dressing breaks all the rules. It’s loaded with roasted vegetables, crunchy nuts, and a tangy, rich dressing that’s dairy-free but still totally luscious. If you’re feeding a crowd (or just yourself for a week’s worth of lunches), this salad checks all the boxes. I’ve tested it more times than I can count, played with the veggie combos, and even tried it cold and warm—it never disappoints. So if you’re looking for a fall-inspired meal that’s easy, vibrant, and undeniably comforting, you’re in the right place.

Why You’ll Love This Recipe

When it comes to reliable comfort food, this vegan fall pasta salad recipe is the kind you’ll want to make again and again. I’ve tested dozens of pasta salads, but this one always stands out. Here’s why:

• Quick & Easy: Comes together in under 45 minutes, including roasting time. Perfect for busy weeknights or last-minute get-togethers.
• Simple Ingredients: No fancy shopping trips required—you probably have most of these in your pantry or fridge already.
• Perfect for Gatherings: Great for holiday potlucks, cozy dinners, or meal prepping for the week.
• Crowd-Pleaser: Both vegans and non-vegans love it. I’ve served this to picky eaters and they always ask for seconds.
• Unbelievably Delicious: The creamy poppy seed dressing is rich and tangy, while the roasted veggies add depth and sweetness. It’s the ultimate comfort food.

What sets this vegan fall pasta salad apart is the creamy poppy seed dressing. Most dairy-free dressings taste a little flat, but this one—thanks to soaked cashews and tangy apple cider vinegar—coats every noodle and veggie perfectly. You know those pasta salads that dry out if you refrigerate them? This one stays creamy, even after a day or two. The combo of roasted butternut squash, cranberries, and crunchy pecans brings all the best parts of autumn right onto your plate.

I’ve made this recipe for everything from casual lunches to Thanksgiving sides. It’s the kind of dish that makes you close your eyes after the first bite—sweet, savory, and a little bit tart. If you’re looking for something healthy, easy, and satisfying, this vegan fall pasta salad with creamy poppy seed dressing is a must. Plus, it’s totally customizable (more on that later), so you can make it your own.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most of these are pantry staples, but you can swap them out depending on what’s in season or what you’ve got on hand.

• Pasta: 12 oz (340 g) short pasta (fusilli, penne, or rotini; use gluten-free if needed)
• Butternut Squash: 2 cups (300 g), peeled and cubed (substitute sweet potato or pumpkin if you prefer)
• Brussels Sprouts: 1 cup (100 g), trimmed and halved (adds a robust, earthy flavor)
• Red Onion: 1 small, sliced thin (for mild sweetness and color)
• Kale: 2 cups (60 g), chopped (or use baby spinach)
• Dried Cranberries: 1/2 cup (60 g), unsweetened if possible (for a tart, chewy bite)
• Pecans: 1/2 cup (50 g), roughly chopped (or use walnuts or pumpkin seeds for nut-free)
• Olive Oil: 2 tbsp (30 ml), for roasting and dressing
• Salt & Pepper: to taste (I use about 1/2 tsp salt and 1/4 tsp pepper)

For the Creamy Poppy Seed Dressing:

• Raw Cashews: 1/2 cup (75 g), soaked in hot water for 15 minutes (for creamy texture—sub sunflower seeds for nut-free)
• Unsweetened Plant Milk: 1/2 cup (120 ml), I like almond or oat for mild flavor
• Apple Cider Vinegar: 2 tbsp (30 ml), brings that tangy kick
• Dijon Mustard: 1 tsp (5 ml), for subtle sharpness
• Maple Syrup: 2 tbsp (30 ml), adds sweetness that balances the dressing
• Poppy Seeds: 2 tsp (8 g), for crunch and visual flair
• Salt: 1/4 tsp (1.5 g), adjust to taste
• Black Pepper: 1/8 tsp (0.5 g), just enough for warmth

Ingredient tips: For the pasta, I recommend DeLallo or Jovial for gluten-free options—they hold up well in salads. If you can, grab fresh, firm butternut squash. Frozen works in a pinch, just be sure to roast until caramelized. For the poppy seed dressing, soaking cashews is key for smoothness. If you want to swap nuts for seeds, sunflower seeds work great (I’ve done it for friends with nut allergies).

Substitute ideas: Use whole wheat pasta for more fiber, swap kale for arugula if you want a peppery bite, and switch cranberries for chopped dried apricots if you’re in the mood for something different. Don’t stress if you’re missing one veggie—this salad is super forgiving!

Equipment Needed

You really don’t need fancy equipment for this vegan fall pasta salad recipe, which is part of its charm. Here’s what I use:

• Large Pot: For boiling pasta. Any sturdy pot will do.
• Baking Sheet: For roasting vegetables. Line with parchment for easy clean-up.
• Mixing Bowls: At least two—one for pasta, one for dressing.
• Blender or Food Processor: For the creamy poppy seed dressing. I’ve used a bullet blender and a basic food processor; both work well.
• Sharp Knife & Cutting Board: For prepping veggies.
• Measuring Cups & Spoons: Precision matters for dressings!
• Wooden Spoon or Silicone Spatula: For mixing everything together.

If you don’t have a high-speed blender, soak the cashews a bit longer or use a food processor for the dressing. I’ve made this recipe with a thrift-store baking sheet and dollar-store measuring cups—no judgment, use what you’ve got! Just make sure your pot is big enough for the pasta to move around (sticky pasta is no fun). For cleaning, I always rinse my blender right after making dressing—it keeps it from getting gunky.

Preparation Method

1. Prep the vegetables: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Halve the Brussels sprouts and thinly slice the red onion. Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast the veggies: Roast for 25-30 minutes, stirring halfway. Look for golden edges and a sweet aroma—if the squash is caramelized and the sprouts are slightly crisp, you’re good. If you notice burning, cover loosely with foil.
3. Cook the pasta: While veggies roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions (about 8-10 minutes). You want it al dente, so taste a noodle at 8 minutes. Drain and rinse under cool water to stop cooking. Set aside in a large mixing bowl.
4. Prepare the dressing: Drain soaked cashews and add to your blender. Pour in plant milk, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Blend until completely smooth (about 1-2 minutes). If the dressing is too thick, add extra plant milk, 1 tbsp at a time. Stir in poppy seeds by hand—don’t blend after or they’ll disappear!
5. Massage the kale: Place chopped kale in a bowl, drizzle with 1 tsp olive oil, and a pinch of salt. Massage with your hands for 30 seconds until softened and vibrant green. This keeps it from tasting tough.
6. Combine the salad: Add roasted veggies, massaged kale, cranberries, and pecans to the cooled pasta. Pour over the creamy poppy seed dressing and toss gently until everything is coated. Taste and adjust salt and pepper if needed.
7. Chill or serve: You can serve this salad right away (I like it slightly warm), or chill for 1 hour if you prefer it cold. The flavors deepen as it sits.

Prep notes: If you’re short on time, roast veggies ahead and store them in the fridge. Dressing can be made up to three days in advance. Sometimes, I double the dressing and keep extra for drizzling over grain bowls. If your dressing gets too thick in the fridge, stir in a splash of plant milk before serving.

Sensory cues: The pasta should be tender but not mushy. The dressing should taste sweet-tart, creamy, and have a little crunch from the poppy seeds. The roasted veggies will be golden and aromatic. If the salad looks too dry, add a spoonful of dressing and toss again.

Cooking Tips & Techniques

I’ve learned a lot from making this vegan fall pasta salad recipe over the years. Here are my best tips:

• Roast at high heat: 400°F (200°C) brings out the natural sugars in squash and sprouts. Lower temps tend to steam rather than caramelize.
• Don’t overcook the pasta: Al dente is key. Mushy pasta soaks up too much dressing and gets clumpy.
• Soak cashews thoroughly: If you forget to soak, boil them for 10 minutes—it works in a pinch.
• Massage the kale: It really makes a difference. Untreated kale can be tough and bitter.
• Layer flavors: Toss veggies with salt and pepper before roasting, then taste again after combining—sometimes extra seasoning is needed.

Common mistakes? Using too much dressing (the salad gets soggy) or not enough (it tastes dry). Start with half the dressing and add more if needed. Once, I tried making this with unsoaked cashews—big mistake! The dressing was gritty. Don’t skip the soaking step. If your cranberries are very tart, soak them in warm water for 10 minutes before adding. For multitasking, I roast veggies and cook pasta at the same time, then blend dressing while everything cools—saves at least 10 minutes.

Want perfect results every time? Taste before serving, and adjust seasoning. If you want a creamier texture, blend a little extra plant milk into the dressing. For best consistency, combine ingredients just before serving if you’re making ahead (nuts can get soft in the fridge).

Variations & Adaptations

This vegan fall pasta salad recipe is all about flexibility! I’ve tried it a dozen different ways, and here are some favorites:

• Gluten-Free: Use brown rice or lentil pasta. I like Tinkyada or Banza brands—they hold up well and add extra protein.
• Nut-Free: Swap cashews for soaked sunflower seeds in the dressing, and use pumpkin seeds instead of pecans.
• Seasonal Swaps: Try roasted sweet potato or carrots instead of butternut squash. In spring, asparagus is delicious here.
• Different Greens: Use baby spinach, arugula, or even Swiss chard if you’re bored of kale.
• Change up the fruit: Dried cherries or chopped dried apricots add a different sweetness.
• Add protein: Toss in some cooked chickpeas, roasted tofu, or tempeh for a heartier meal.

For a personal twist, I’ve made this salad with roasted apples instead of squash—sounds weird, but the sweet-savory combo is amazing. For a smoky vibe, sprinkle a little smoked paprika over the veggies before roasting. If you love spicy, add a pinch of chili flakes to the dressing. Honestly, the base recipe is forgiving, so don’t be afraid to play around and make it your own.

Serving & Storage Suggestions

This vegan fall pasta salad tastes best slightly chilled or at room temperature, but you can serve it warm for extra comfort. It looks gorgeous in a big wooden bowl, sprinkled with extra cranberries and nuts for color. If you’re heading to a potluck, pack it in a glass container—the vibrant colors always catch people’s eye.

Pair it with a crusty whole grain bread, a mug of soup, or a glass of cider. For brunch, it’s fantastic alongside scrambled tofu or a vegan frittata. I’ve even served it as a main for dinner with roasted chickpeas on top.

For storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, and the salad doesn’t dry out like some pasta salads. If you want to freeze it, I’d recommend freezing the roasted veggies and dressing separately, then combining fresh pasta when you’re ready to serve. To reheat, microwave for 30 seconds or let sit at room temp for 15 minutes, then toss to refresh.

Pro tip: Add a splash of plant milk to the dressing if it thickens in the fridge. The nuts in the salad will soften over time, but the flavor just gets better!

Nutritional Information & Benefits

This vegan fall pasta salad recipe packs a nutrition punch. Each serving (about 1.5 cups) has approximately:

• Calories: 350
• Protein: 10g
• Fiber: 6g
• Fat: 12g (mostly healthy fats from nuts and olive oil)

The butternut squash and kale provide plenty of vitamin A, C, and K, while the nuts offer heart-healthy fats. Cashews and pecans add a boost of protein and minerals, making this salad satisfying for lunch or dinner. The dressing is naturally dairy-free, gluten-free (if you choose GF pasta), and free of refined sugars. Watch out for nut allergies—swap for seeds as needed. From a wellness perspective, this salad is filling but light, and the fiber keeps blood sugar in check. I love that it’s a complete meal or a hearty side—perfect for plant-based diets!

Conclusion

If you’re craving something hearty but healthy, this vegan fall pasta salad recipe with creamy poppy seed dressing delivers. It’s easy enough for a weeknight, special enough for a holiday, and customizable for every taste or dietary need. I love it because it brings together all the best parts of autumn—colorful veggies, sweet-tart fruit, and a dressing so good you’ll want to lick the bowl.

Don’t be afraid to swap ingredients or add your own twist. Make it spicy, add more greens, or switch up the nuts. I’d love to hear how you adapt this recipe—leave a comment, share your photos, or tell me your favorite variation. Cooking should be fun and delicious, and this pasta salad is proof that vegan comfort food can be both!

Try it once, and I promise you’ll find yourself making it again and again. Here’s to cozy meals and colorful plates—happy cooking!

Frequently Asked Questions

Can I make this vegan fall pasta salad ahead of time?

Absolutely! It tastes even better after the flavors mingle. Prep everything up to 24 hours ahead and keep in the fridge. Add extra dressing before serving if needed.

What pasta shape works best for this recipe?

Short pastas like fusilli, rotini, or penne hold the dressing and veggies well. Avoid spaghetti or linguine—they’re harder to mix and eat in salad form.

Is the creamy poppy seed dressing nut-free?

The base recipe uses cashews, but you can swap for soaked sunflower seeds if you’re allergic to nuts. The flavor is still creamy and delicious!

Can I serve this salad warm?

Yes! It’s fantastic slightly warm, especially right after roasting the veggies. Just combine everything while the veggies are still hot and serve immediately.

How long does it keep in the fridge?

Stored in an airtight container, this salad stays fresh for up to 4 days. The dressing might thicken—just stir in a splash of plant milk before serving.

Vegan Fall Pasta Salad Recipe – Easy Creamy Poppy Seed Dressing

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• Author: Isabella Russo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This hearty vegan fall pasta salad features roasted butternut squash, Brussels sprouts, kale, cranberries, and pecans tossed with a creamy, dairy-free poppy seed dressing. It’s comforting, vibrant, and perfect for cozy dinners, potlucks, or meal prep.

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Ingredients

Scale 1x2x3x

• 12 oz short pasta (fusilli, penne, or rotini; use gluten-free if needed)
• 2 cups butternut squash, peeled and cubed
• 1 cup Brussels sprouts, trimmed and halved
• 1 small red onion, sliced thin
• 2 cups kale, chopped (or use baby spinach)
• 1/2 cup dried cranberries, unsweetened if possible
• 1/2 cup pecans, roughly chopped (or use walnuts or pumpkin seeds for nut-free)
• 2 tbsp olive oil, divided (for roasting and dressing)
• Salt & pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper)
• 1/2 cup raw cashews, soaked in hot water for 15 minutes (sub sunflower seeds for nut-free)
• 1/2 cup unsweetened plant milk (almond or oat recommended)
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp maple syrup
• 2 tsp poppy seeds
• 1/4 tsp salt (for dressing)
• 1/8 tsp black pepper (for dressing)

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Instructions

1. Preheat oven to 400°F (200°C). Peel and cube butternut squash, halve Brussels sprouts, and thinly slice red onion. Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
2. Roast vegetables for 25-30 minutes, stirring halfway, until golden and caramelized. Cover loosely with foil if needed to prevent burning.
3. While veggies roast, bring a large pot of salted water to a boil. Add pasta and cook according to package directions (about 8-10 minutes) until al dente. Drain and rinse under cool water. Set aside in a large mixing bowl.
4. Drain soaked cashews and add to blender. Pour in plant milk, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Blend until completely smooth (about 1-2 minutes). If too thick, add extra plant milk 1 tbsp at a time. Stir in poppy seeds by hand.
5. Place chopped kale in a bowl, drizzle with 1 tsp olive oil and a pinch of salt. Massage with hands for 30 seconds until softened and vibrant green.
6. Add roasted veggies, massaged kale, cranberries, and pecans to cooled pasta. Pour over creamy poppy seed dressing and toss gently until coated. Taste and adjust salt and pepper as needed.
7. Serve immediately slightly warm, or chill for 1 hour if preferred cold. Flavors deepen as it sits.

Notes

Roast veggies at high heat for caramelization. Massage kale for tenderness. Soak cashews thoroughly for smooth dressing. Start with half the dressing and add more as needed. Salad can be served warm or cold and keeps well in the fridge for up to 4 days. For nut-free, use sunflower seeds and pumpkin seeds. Add chickpeas or tofu for extra protein.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Cuisine: American

Nutrition

• Serving Size: About 1.5 cups
• Calories: 350
• Sugar: 10
• Sodium: 350
• Fat: 12
• Saturated Fat: 2
• Carbohydrates: 54
• Fiber: 6
• Protein: 10

Keywords: vegan pasta salad, fall salad, creamy poppy seed dressing, roasted vegetables, plant-based, dairy-free, gluten-free option, meal prep, potluck, comfort food