Fall Pasta Salad with Butternut Squash and Brussels Recipe

If you are looking for a delightful way to celebrate the flavors of the season, this Fall Pasta Salad with Butternut Squash and Brussels is an absolute must-try. Bursting with warm roasted vegetables, crisp apple bites, and a tangy maple Dijon vinaigrette, this salad perfectly captures the heart of autumn in every forkful. It is vibrant, comforting, and offers a wonderful mix of textures and tastes that make it an instant favorite for lunch, dinner, or a festive gathering.

Ingredients You’ll Need

These simple but essential ingredients each play a crucial role in creating the balanced taste, inviting textures, and beautiful colors that define this Fall Pasta Salad with Butternut Squash and Brussels. From the nutty depth of roasted butternut squash to the zesty brightness of Dijon in the dressing, every element works in harmony.

• 8 oz dry rotini pasta: The spiral shape is perfect for holding onto the dressing and bits of veggies.
• 2 cups diced brussels sprouts: Adds a mildly bitter crunch that contrasts the sweet squash and apples.
• 2 cups diced butternut squash: Roasted to bring out its natural sweetness and creamy texture.
• 2 cups diced apple (Honeycrisp preferred): Provides a fresh, crisp bite with a touch of tartness.
• 1 tablespoon fresh thyme (or 1 teaspoon dried): Infuses a fragrant earthiness that elevates the roasted vegetables.
• 2 tablespoons extra-virgin olive oil: Used for roasting and brings a silky richness.
• 1 teaspoon kosher salt and ½ teaspoon black pepper: To season and balance flavors.
• 4 oz goat cheese (or feta): Crumbled on top for creamy tanginess.
• ¼ cup dried cranberries (optional): Adds a sweet-tart pop of color and flavor.
• ¼ cup balsamic vinegar: Forms the tangy base of the maple Dijon vinaigrette.
• ⅓ cup extra-virgin olive oil: For emulsifying the dressing.
• 1 tablespoon Dijon mustard: Gives the vinaigrette a gentle bite and creaminess.
• 1 tablespoon maple syrup: Adds a naturally sweet note that complements the fall flavors.
• 1 clove garlic, minced: Boosts the dressing with aromatic depth.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Vegetables

Start by preheating your oven to 400 degrees Fahrenheit and preparing a baking sheet lined with greased parchment paper to make cleanup a breeze. Dice the butternut squash, brussels sprouts, and apples into bite-sized pieces, ensuring even roasting. Toss the butternut squash and brussels sprouts with olive oil, fresh thyme, salt, and pepper, coating them evenly before spreading them out on the baking sheet. Roast these for 20 minutes to bring out caramelized edges and deepen their flavors.

Step 2: Add the Apples and Finish Roasting

After the initial roasting, gently push the vegetables to one side and add the diced apples to the other side of the baking sheet. Roast everything together for an additional 10 to 15 minutes until the apples are tender but still hold their shape. This approach allows the apples to soften without turning mushy, balancing the salad with their crisp, sweet freshness.

Step 3: Cook the Pasta

While your veggies roast, bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, aiming for al dente by cooking 1-2 minutes less than recommended. This helps maintain some firmness, so it won’t get mushy when mixed with the salad ingredients. Drain well, reserving about a tablespoon of pasta water, and toss the pasta lightly with either a drizzle of olive oil or the reserved water to prevent sticking. Let it cool slightly before combining.

Step 4: Whisk the Maple Dijon Vinaigrette

As the pasta and vegetables cool, prepare the dressing by combining balsamic vinegar, extra-virgin olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the dressing is smooth and emulsified, with a lovely balance of tangy, sweet, and savory notes that finish this dish beautifully.

Step 5: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, roasted butternut squash and brussels sprouts, roasted apples, goat cheese crumbles, and optional dried cranberries. Pour the maple Dijon vinaigrette over the salad and toss gently but thoroughly until every bite is coated with the flavorful dressing. Taste and adjust seasoning if needed, then get ready to enjoy a sensational bowl that screams autumn comfort.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Garnishes

Adding fresh garnishes can change the character of your Fall Pasta Salad with Butternut Squash and Brussels effortlessly. Sprinkle some toasted pecans or walnuts for a toasty crunch, or finish with a handful of freshly chopped parsley or extra thyme leaves to brighten the presentation and aroma. A few extra goat cheese crumbles on top instantly elevate the creaminess and visual appeal.

Side Dishes

This salad is hearty and flavorful enough to stand alone but pairs wonderfully with a variety of dishes. Serve it alongside roasted chicken or pork tenderloin for a complete autumn meal. It also complements a warm bowl of butternut squash soup perfectly if you want to dive deep into seasonal flavors. For a lighter spread, pair it with crusty bread and a simple green salad dressed with lemon vinaigrette.

Creative Ways to Present

Bring some fun to your table by serving the Fall Pasta Salad with Butternut Squash and Brussels in individual mason jars for grab-and-go lunches or picnic treats. Another idea is layering the salad in a clear glass bowl to showcase the colorful ingredients, making it an eye-catching centerpiece. For festive occasions, consider adding a scattering of pomegranate seeds or edible flowers for a pop of unexpected color and elegance.

Make Ahead and Storage

Storing Leftovers

Store any leftover Fall Pasta Salad with Butternut Squash and Brussels in an airtight container in the refrigerator for up to three days. To keep the ingredients fresh and vibrant, especially the goat cheese and dressing, it’s best to add these components right before serving if you plan to make the salad ahead of time.

Freezing

This salad does not freeze well because the texture of the pasta and roasted vegetables can become mushy upon thawing. For the best quality and flavor, enjoy it fresh or refrigerated as described above.

Reheating

This pasta salad is typically served cold or at room temperature, so reheating is not recommended. If you prefer a warm version, gently warm the roasted vegetables separately and toss with freshly cooked pasta and dressing, adding goat cheese after heating for a creamy contrast.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini works great because it holds the dressing well, you can use penne, farfalle, or even elbow macaroni. Just choose a pasta shape that can trap bits of the roasted veggies and dressing for the best flavor experience.

Is it possible to make this salad vegan?

Yes, simply omit the goat cheese and replace it with a plant-based cheese alternative or toasted nuts for richness. Double-check your Dijon mustard for any non-vegan ingredients, and you’ll have a delicious vegan-friendly fall pasta salad.

Can I prepare the vegetables in advance?

You can roast the butternut squash and brussels sprouts a day ahead and refrigerate them. However, add the apples, pasta, dressing, and cheese just before serving to maintain the salad’s fresh texture and flavors.

What can I substitute for the maple syrup in the dressing?

If you don’t have maple syrup on hand, honey or agave nectar are great alternatives that will still provide the necessary sweetness to balance the tangy Dijon and balsamic vinegar.

How long can I keep this salad refrigerated?

Properly stored in an airtight container, this Fall Pasta Salad with Butternut Squash and Brussels will stay fresh for up to three days. For the best texture and flavor, add the cheese and dressing right before serving if making ahead.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is a wonderful way to celebrate the season’s best flavors all in one vibrant and satisfying dish. Whether you serve it as a cozy weekday meal or a stunning addition to your holiday spread, this recipe has a way of bringing comfort and joy to the table. I can’t wait for you to try it and make it your own fall favorite!

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