Vegan Fall Pasta Salad with Poppy Seed Dressing, Sweet potatoes, and Cranberries

Welcome to a taste of autumn in every bite with our vegan Fall Pasta Salad. Roasted sweet potatoes and Brussels sprouts offer a comforting warmth, while cranberries and walnuts add a burst of seasonal sweetness and crunch. Vegan feta cheese adds a contrasting tang, all coated in a luscious homemade poppy seed dressing, making this salad a symphony of fall flavors and colors.

Fall is a season that captures my heart and tastebuds alike. The crisp, cool air brings a sense of renewal, while the vibrant hues of falling leaves create a breathtaking backdrop. What truly gets me excited, though, are the foods of fall.

Fresh apple cidar made in the Instant Pot with real apples, pumpkin spice donuts, and sweet and savory spiced buttery pecans put me in the mood for the cooler crisp weather. And nothing says seasonal comfort like a warm slice of cinnamon raisin bread slathered in homemade pear butter made in the crockpot. 

Unfortunately, where I live the fall weather is on again and off again. First, it’s hot…then it’s cold, then hot again! So on days when it’s too hot for warm and comforting fall food like pumpkin black bean soup, I still crave the flavors of fall. This cold pasta salad is perfect for days like that with its roasted sweet potatoes, tangy cranberries, and cute fall festive pumpkin-shaped pasta!

Ingredients needed to make vegan fall pasta salad

For the Pasta Salad

• 3 medium sweet potatoes  – Peeled and cut into bite-sized pieces before roasting.
• 1 cup Brussels sprouts – Halved or quartered and roasted along with the sweet potatoes.
• olive oil – For roasting the vegetables.
• multi-colored pasta or fun fall-shaped pasta – I love this cute little pumpkin-shaped pasta I found on Amazon.
• chopped walnuts. Or you can substitute chopped pecans or even cashews.
• dried cranberries – I like the sweetened dried cranberries like Craisins.
• vegan feta cheese – Follow Your Heart makes a tasty vegan feta cheese. If you can’t find that then use vegan parm or even vegan mozzarella shreads. You just need to add a little salty tang to the mixture.
• Salt and black pepper to taste

For the Poppy Seed Dressing

• vegan mayo – Or substitute vegan plain yogurt. It won’t be as thick and creamy though.
• more olive oil -My favorite is extra virgin robust-flavored.
•  apple cider vinegar
•  agave – Or substitute with maple syrup. The flavor will be a little different but still yummy!
• Dijon mustard
•  Poppy seeds
• salt and onion powder

How to make vegan fall pasta salad

The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.

Steps 1-3: Roast the vegetables

Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or with a silicone mat for easier cleanup. Or use a non-stick pan.

Peel and cut the sweet potatoes into small bite-sized cubes. Wash and cut the Brussels sprouts in half or fourths (depending on the size of the Brussels sprouts), removing any wilted outer leaves.

Place the sweet potato pieces and Brussels sprouts on a large baking sheet. Drizzle them with olive oil, season with salt and pepper, and stir until everything is evenly covered. Roast the cut vegetables in the preheated oven for 25-30 minutes. Check to make sure the sweet potatoes are fork-tender. Remove the roasted vegetables from the oven and set aside to cool.

Step 4: Make the pasta

While the potatoes and Brussels sprouts are roasting, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta, and rinse well with cold water. Drain, pat dry, and add the cooked pasta to a large bowl. Set aside to cool.

Step 5: Make the poppy seed dressing

While the pasta is cooling you can make the poppy seed dressing. Mix everything together in a small bowl. Add the vegan mayo, olive oil, apple cider vinegar, agave, Dijon mustard, poppy seeds, salt, and onion powder. Mix until well blended.

Step 6: Mix the pasta Salad ingredients together

Work in the large bowl in which you placed your pasta. Add the roasted sweet potatoes, Brussels sprouts, dried cranberries, and walnuts. Toss with the poppy seed dressing until evenly coated. Crumble in the vegan feta cheese and gently stir again until combined.

Final Step: Cooling and serving

Cover the mixed pasta salad and refrigerate for at least 30 minutes. Stir once more before serving, adding more dressing if needed.

The printable recipe card for vegan fall pasta salad