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Fall Pasta Salad with Butternut Squash and Brussels Recipe

Fall Pasta Salad with Butternut Squash and Brussels Recipe
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★★★★★

4.7 from 18 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant and hearty dish perfect for celebrating autumn flavors. Roasted butternut squash and Brussels sprouts combine with crisp honeycrisp apples, tangy goat cheese, and a maple dijon vinaigrette for a deliciously balanced salad that’s great as a side or a light main.

Ingredients

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For the Salad

  • 8 oz rotini pasta, dry
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups honeycrisp apple, diced
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 oz goat cheese, plus more for topping (or feta cheese)
  • ¼ cup dried cranberries (optional)

For the Maple Dijon Vinaigrette Dressing

  • ⅓ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat Oven and Prepare Veggies: Preheat the oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and honeycrisp apple into bite-sized pieces.
  2. Roast Vegetables: Place the diced butternut squash and Brussels sprouts on the baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with fresh thyme, kosher salt, and black pepper, then toss to coat evenly. Roast for 20 minutes. After 20 minutes, push the veggies to one side and add the diced apples. Continue roasting for another 10-15 minutes until the vegetables and apples are fork tender. Cooking time may vary depending on your oven and produce size.
  3. Cook Pasta: While the veggies roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, reducing the time by 1-2 minutes if you prefer al dente. Drain the pasta, reserving about 1 tablespoon of pasta water. Toss the pasta with a drizzle of olive oil or the saved pasta water to prevent sticking, then let it cool.
  4. Make Maple Dijon Vinaigrette: In a small bowl or measuring cup, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk vigorously for about 1 minute until the dressing is well emulsified.
  5. Assemble the Salad: Once roasted vegetables have cooled, add them to a large bowl along with the cooled pasta, crumbled goat cheese, and dried cranberries if using. Pour the maple dijon vinaigrette over the salad and toss gently to combine, ensuring everything is evenly coated with the dressing.
  6. Serve or Store: For best results when preparing ahead, add the goat cheese and dressing just before serving to maintain freshness and texture. This salad works beautifully as a festive Thanksgiving side or a wholesome autumn meal.

Notes

  • If making in advance, wait to add the goat cheese and dressing until just before serving to maintain texture and flavor.
  • Use colorful pasta for added visual appeal and variety.
  • Cooking times for roasting may vary based on the size of your vegetable pieces and your oven; check tenderness with a fork.
  • Dried cranberries are optional but add a nice sweet-tart contrast.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative and ensure maple dijon dressing ingredients are vegan-friendly.

Nutrition

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts salad, autumn salad, roasted vegetable salad, maple dijon vinaigrette, Thanksgiving side dish

Find it online: https://freshrecipehub.com/fall-pasta-salad-with-butternut-squash-and-brussels-recipe/