This is the fall pasta salad you make once and immediately add to your yearly rotation. It’s cozy. It’s colorful. It tastes like the whole season rolled itself into a bowl. Roasted butternut squash and chickpeas make it hearty, candied pecans and dried cherries bring the perfect sweetness, and the Oh! Christmas Tea–infused dressing ties everything together with warm spice and citrus brightness.
Serve it warm for peak comfort, or chilled for a crisp autumn lunch. Either way, you're winning.
Why You’ll Love It
- Loaded with fall flavors and textures
- Protein-packed chickpeas make it main-dish worthy
- A tea-infused dressing that tastes way fancier than it is
- Perfect for holiday tables, potlucks, or meal prep
Recipe Overview
Yield: 6–8 servings • Prep Time: 20 minutes • Cook Time: 30 minutes
Category: Pasta, Salad, Seasonal • Cuisine: American
Yield: 6–8 servings • Prep Time: 20 minutes • Cook Time: 30 minutes
Category: Pasta, Salad, Seasonal • Cuisine: American
Ingredients
For the Salad
- 4 cups butternut squash, peeled and cubed (1 medium squash)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 tbsp olive oil, divided
- 1 tsp Chai Spice Blend
- 3/4 tsp Corn on the Cob Seasoning
- 1/2 tsp Pennsylvania Pepper
- 1 lb pasta
- 1 red onion, diced
- 1/2 cup dried cherries
- 1/2 cup candied pecans, rough chopped
- 3 oz arugula and spinach mixture
- 4 oz feta cheese, crumbled
For the Dressing
- 3 oz strong brewed Oh! Christmas Tea, cooled
- Juice of 1 orange
- 1 garlic clove, minced
- 1/2 tsp Corn on the Cob Seasoning
- 1/4 tsp Pennsylvania Pepper
- 2 tbsp maple syrup
- 2 tsp spicy mustard
- 2 tbsp olive oil
Method
- Preheat oven to 375°F. Line two sheet pans with parchment.
- Spread cubed butternut squash on one pan and chickpeas on the other. Drizzle each with olive oil.
- Mix the Chai Spice Blend, Corn on the Cob Seasoning, and Pennsylvania Pepper in a small bowl. Sprinkle evenly over the squash and chickpeas. Toss to coat.
- Roast chickpeas for 15 minutes and squash for 25–30 minutes, stirring halfway, until tender and caramelized. Cool slightly.
- Cook pasta in salted water until al dente. Drain, rinse, and set aside.
- In a mason jar, add Oh! Christmas Tea, orange juice, garlic, Corn on the Cob Seasoning, Pennsylvania Pepper, maple syrup, spicy mustard, and olive oil. Shake vigorously.
- In a large bowl, combine pasta, roasted squash, chickpeas, red onion, dried cherries, pecans, arugula/spinach, and feta.
- Pour the dressing over top and toss to coat. Serve warm, room temp, or chilled.
Tips & Variations
- Swap dried cherries with cranberries for a more tart fall flavor.
- Use goat cheese instead of feta for an ultra-creamy finish.
- Add chicken or roasted turkey to make it a full meal.
- Meal prep bonus: This salad holds up beautifully for 2–3 days.
