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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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★★★★★

5 from 18 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant and hearty dish perfect for the autumn season. Packed with roasted vegetables, sweet apple, tangy goat cheese, and a flavorful maple dijon vinaigrette, this salad is a delightful combination of sweet, savory, and fresh flavors. Ideal as a side dish or a light meal, this salad balances textures and tastes while embracing seasonal ingredients.

Ingredients

Scale

For the Salad

  • 8 oz dry rotini pasta
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups apple, diced (Honeycrisp recommended)
  • 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 if desired)
  • 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 and Prepare Vegetables: Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper for easy cleanup. Dice the butternut squash, Brussels sprouts, and apple into even pieces for roasting.
  2. Roast Vegetables: Place the diced butternut squash and Brussels sprouts on the baking sheet. Toss them with 2 tablespoons of olive oil, fresh thyme, salt, and pepper to coat evenly. Roast for 20 minutes, then gently move the vegetables to one side of the pan and add the diced apples. Continue roasting for another 10-15 minutes until all vegetables and apples are fork-tender and caramelized.
  3. Cook Pasta: While the vegetables 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, omitting 1-2 minutes if you prefer al dente texture. Drain the pasta, reserving about a tablespoon of pasta water. Toss the cooked pasta with a drizzle of olive oil or reserved pasta water and allow it to cool.
  4. Make the Maple Dijon Vinaigrette: In a small bowl or measuring cup, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper for about a minute until the dressing is well emulsified.
  5. Assemble Salad: Once the roasted vegetables have cooled, combine them with the cooled pasta in a large bowl. Add the goat cheese and dried cranberries if using. Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
  6. Serve and Garnish: If preparing ahead, add the goat cheese and dressing just before serving to maintain freshness. Optionally, sprinkle extra goat cheese on top for garnish and enjoy as a vibrant fall side dish or a light main course.

Notes

  • For make-ahead meals, keep goat cheese and dressing separate until serving to prevent sogginess.
  • Use colorful pasta for a more festive presentation, perfect for Thanksgiving or autumn gatherings.
  • Cooking times may vary depending on your oven and the size of vegetable dice; test for tenderness with a fork.
  • Substitute goat cheese with feta for a different flavor profile.
  • Dried cranberries are optional but add a nice sweet-tart contrast.

Nutrition

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts salad, roasted vegetable salad, maple dijon vinaigrette, autumn recipe, vegetarian pasta salad

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