Fall Pasta Salad with Butternut Squash and Brussels Recipe

If you’re craving the perfect dish that celebrates all the cozy flavors of the season, you have to try this delightful Fall Pasta Salad with Butternut Squash and Brussels. It’s a vibrant medley of tender roasted vegetables, crisp apples, creamy goat cheese, and a luscious maple Dijon vinaigrette that ties everything together in the most irresistible way. Whether it’s a casual weeknight dinner or a festive holiday addition, this salad brings warmth and comfort with every bite, making it an instant favorite in any autumn-inspired spread.

Ingredients You’ll Need

Gathering simple, yet essential ingredients is key to nailing this recipe. Each component enhances the salad’s flavor profile, texture, or appearance, creating a harmony that celebrates the best of fall produce and pantry staples.

• 8 oz dry pasta (rotini preferred): Its spiral shape holds onto the dressing and bits of veggies beautifully.
• 2 cups Brussels sprouts, diced: Adds a slight crunch and earthy depth.
• 2 cups butternut squash, diced: Sweet and tender after roasting, it’s the star of this salad.
• 2 cups apple, diced (honeycrisp recommended): Brings a juicy crunch with a hint of sweetness to balance savory elements.
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried): Offers an aromatic, herbal note that brightens the dish.
• 2 tablespoons extra-virgin olive oil: Used for roasting and finishing, adds richness and sheen.
• 1 teaspoon kosher salt: Essential seasoning to enhance all the ingredients’ flavors.
• ½ teaspoon black pepper: Provides a subtle hint of warmth.
• 4 oz goat cheese (or feta): Creamy, tangy, and melts slightly into the salad for luscious mouthfeel.
• ¼ cup dried cranberries (optional): Adds pops of sweetness and festive color.
• ⅓ cup extra-virgin olive oil (for dressing): Forms the silky base of the maple Dijon vinaigrette.
• ¼ cup balsamic vinegar: Delivers acidity that balances the sweetness.
• 1 tablespoon Dijon mustard: Gives a subtle tang and helps emulsify the dressing.
• 1 tablespoon maple syrup: Infuses autumnal sweetness with natural depth.
• 1 clove garlic, minced: Adds savory depth and aroma to the dressing.
• ½ teaspoon kosher salt (for dressing): Enhances the flavors without overpowering.
• ¼ teaspoon black pepper (for dressing): Lightly spices the dressing for added complexity.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Vegetables

Start by preheating your oven to 400℉ (200°C) and prepping a baking sheet with greased parchment paper. Dice the butternut squash and Brussels sprouts into bite-sized pieces so they roast evenly. Toss them with olive oil, fresh thyme, kosher salt, and black pepper before spreading them out on the sheet. After 20 minutes, push the veggies to one side and add the diced apples, then roast for another 10 to 15 minutes until everything is tender and caramelized. This roasting step brings out natural sweetness and depth of flavor, setting the foundation for a hearty fall pasta salad with butternut squash and Brussels.

Step 2: Cook the Pasta

While your veggies are roasting, bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions. For perfectly al dente pasta, shave off a minute or two of the cooking time. Drain the pasta, reserving about a tablespoon of the pasta water. Toss the drained pasta lightly with olive oil or the reserved water to prevent sticking, then set aside to cool. This ensures the pasta stays tender yet firm enough to hold the dressing and mix-ins.

Step 3: Prepare the Maple Dijon Vinaigrette

In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until the dressing is fully emulsified and smooth. This vinaigrette is key—it’s bright, sweet, tangy, and garlicky all at once, making the Fall Pasta Salad with Butternut Squash and Brussels truly unforgettable.

Step 4: Assemble the Salad

Once the roasted vegetables have cooled slightly, combine them in a large bowl with the cooled pasta, crumbled goat cheese, and dried cranberries if using. Pour the maple Dijon vinaigrette on top and toss gently but thoroughly to coat everything in delicious, glossy flavor. For best results, wait to add the goat cheese and dressing until just before serving if making the salad ahead of time, keeping textures fresh and vibrant.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Garnishes

A sprinkle of freshly chopped thyme or a few extra crumbles of goat cheese on top will elevate the presentation and add freshness and creaminess with every bite.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled sausages, or crusty artisan bread, turning it into a rewarding and wholesome meal that celebrates fall’s bounty.

Creative Ways to Present

For a festive twist, try serving the Fall Pasta Salad with Butternut Squash and Brussels in individual mason jars for an on-the-go picnic or a styled buffet. Using tri-color or rainbow pasta enhances visual appeal, making the dish as inviting to the eyes as it is to the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To keep components from getting soggy, add fresh goat cheese and toss with dressing just before serving again.

Freezing

Because of the fresh apples and dressing, this Fall Pasta Salad with Butternut Squash and Brussels doesn’t freeze well without losing texture. It’s best enjoyed fresh or refrigerated.

Reheating

If you prefer your salad warm, gently reheat just the roasted veggies separately in the oven. Add the pasta, cheese, apples, and dressing after warming to preserve freshness and texture.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is ideal because its spirals catch the dressing and veggies well, farfalle, penne, or fusilli are great alternatives for this salad.

Is goat cheese necessary, or can I substitute it?

Goat cheese adds a creamy tangy contrast that complements the sweet and savory elements, but feta works well too. For a dairy-free option, try a plant-based cheese or omit entirely.

Can I prepare this salad fully in advance?

You can prepare the roasted vegetables and pasta ahead of time and store them separately. Add the dressing and cheese just before serving to keep textures fresh.

What if I don’t have maple syrup for the dressing?

Honey or agave nectar can substitute for maple syrup, although the flavor profile will be slightly different, still delicious but less distinctly autumnal.

Are dried cranberries necessary in the salad?

Not at all! They add sweet bursts and a festive look, but you can leave them out or swap for toasted nuts like pecans or walnuts for crunch and depth.

Final Thoughts

If you want a dish that captures the essence of fall in every forkful, this Fall Pasta Salad with Butternut Squash and Brussels is your new go-to. It’s comforting yet fresh, colorful, and bursting with flavors that celebrate the best of autumn’s harvest. I can’t wait for you to try it and make it a beloved classic in your kitchen as much as I have in mine.

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