Winter Pasta Salad with Maple Dijon Vinaigrette

This winter pasta salad with maple Dijon vinaigrette is the perfect balance of hearty and fresh — made with roasted butternut squash, tender orecchiette pasta, baby kale, crunchy pecans, and sweet dried cranberries. It’s a cold-weather salad that feels comforting enough for winter meals while still bright and vibrant.

Whether you’re planning a holiday spread, meal prepping for the week, or looking for a seasonal side dish, this winter pasta salad delivers bold flavor and satisfying texture in every bite.

This post may contain affiliate links. Please read my disclosure policy.

Why You’ll Love This Winter Pasta Salad

• Seasonal winter ingredients like butternut squash and kale
• Sweet and tangy maple Dijon vinaigrette
• Hearty orecchiette pasta that holds the dressing beautifully
• Perfect make-ahead salad for gatherings and lunches

This salad works equally well served slightly warm or chilled.

Ingredients for Winter Pasta Salad

Pasta Salad

• 1/2 pound orecchiette (or other short) pasta
• 1 small butternut squash, peeled and diced
• 3 cups baby kale
• 1/2 cup dried cranberries
• 1/2 cup roasted pecans

Maple Dijon Vinaigrette

• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 3 1/2 tbsp pure maple syrup (more if you prefer sweeter)
• 3 tbsp apple cider vinegar or red wine vinegar
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp black pepper

How to Make Winter Pasta Salad

Roast the Butternut Squash

Toss cubed butternut squash with olive oil, salt, and pepper. Roast until tender and caramelized. Roasting brings out the squash’s natural sweetness and adds warmth to the salad.

Cook the Pasta

Boil orecchiette pasta in well-salted water until al dente. You want a little bite to the pasta, plus it will absorb some of the dressing as it continues to cook. Drain and place into a large bowl. Drizzle with a little of the dressing and combine well.

Make the Maple Dijon Vinaigrette

Whisk together olive oil, Dijon mustard, maple syrup, vinegar, garlic, salt, and pepper until smooth and emulsified. I like to place all the ingredients into a mason jar, cover with a lid and shake until well combined.

Assemble the Salad

Combine pasta, roasted butternut squash, kale, cranberries, and pecans. Drizzle with the maple Dijon vinaigrette and toss until evenly coated.

Tips for the Best Winter Pasta Salad

• Use warm squash to slightly wilt the kale
• Toast the pecans for deeper flavor and crunch
• Adjust sweetness by adding more or less maple syrup
• Let it rest for 20–30 minutes so the flavors meld

Serving Suggestions

This winter pasta salad pairs well with:

• Roasted chicken or turkey
• Pork tenderloin or ham
• Holiday mains and potluck dishes

It can also be enjoyed as a vegetarian main for lunch or dinner.

Make-Ahead & Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, toss with a little extra vinaigrette to refresh the salad.

This winter pasta salad with roasted butternut squash and maple Dijon vinaigrette is a cold-weather favorite — hearty, colorful, and full of comforting seasonal flavor. The combination of tender pasta, sweet squash, earthy kale, and tangy dressing makes it a dish you’ll want to serve all winter long.