Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Apple Recipe

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a cozy, colorful dish perfect for autumn meals. Combining roasted vegetables with a tangy maple Dijon vinaigrette and creamy goat cheese, it makes a satisfying side or light main course.

Ingredients

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple (such as Honeycrisp), 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. Step 1: Preheat the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
2. Step 2: Toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread them on the baking sheet and roast for 20 minutes.
3. Step 3: Push the vegetables to one side of the baking sheet and add the diced apples. Roast for another 10–15 minutes, until all ingredients are fork-tender.
4. Step 4: While the vegetables roast, cook the pasta in boiling salted water according to package instructions. For al dente, cook 1–2 minutes less. Drain, reserving about a tablespoon of pasta water, then toss pasta with a drizzle of olive oil or the reserved water to prevent sticking. Let it cool.
5. Step 5: Make the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well combined.
6. Step 6: Once the roasted vegetables have cooled, combine them with the pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour the dressing over the salad and toss gently to coat.
7. Step 7: For best results, if preparing ahead, wait to add the goat cheese and dressing until just before serving.

Tips & Variations

• Use colorful pasta for a festive look, especially great for Thanksgiving gatherings.
• Swap goat cheese with feta for a sharper flavor.
• Add toasted pecans or walnuts for extra crunch.
• Try different apples like Granny Smith for a tarter bite.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing and goat cheese separate when storing, then add them just before serving to maintain freshness. Reheat is not recommended, as this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, farfalle, or fusilli works well. Choose shapes that hold dressing and roasted veggies nicely.

Can I make this salad dairy-free?

Absolutely! Simply omit the goat cheese or substitute with a dairy-free alternative or toasted nuts for added texture and flavor.

Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Apple Recipe

Print Recipe

★★★★★

4.4 from 142 reviews

A vibrant fall pasta salad featuring roasted butternut squash, Brussels sprouts, crisp apples, and tangy goat cheese tossed in a sweet and tangy maple Dijon vinaigrette. Perfect for seasonal gatherings or as a side dish during Thanksgiving.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (or feta cheese)
• ¼ cup dried cranberries (optional)

For 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 Veggies: 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 uniform pieces.
2. Roast Vegetables: Toss the butternut squash and Brussels sprouts on the baking sheet with olive oil, fresh thyme, kosher salt, and black pepper until well coated. Roast in the oven for 20 minutes. Then, push the vegetables to one side and add the diced apples. Continue roasting for another 10-15 minutes until all are fork tender. Cooking times may vary depending on your oven and dice size.
3. Cook Pasta: While the veggies roast, bring a large pot of salted water to a boil over medium-high heat. Add the dry rotini pasta and cook according to package instructions, reducing cooking time by 1-2 minutes for al dente texture. Drain the pasta, reserving about a tablespoon of pasta water. Toss the pasta with a drizzle of olive oil or the reserved pasta water to prevent sticking and allow it to cool.
4. Make 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, kosher salt, and black pepper until the dressing is well emulsified, about 1 minute.
5. Assemble the Salad: Allow the roasted vegetables to cool slightly. In a large mixing bowl, combine the cooled pasta, roasted veggies, goat cheese, and dried cranberries if using. Pour the maple Dijon dressing over the salad and toss gently to coat all ingredients evenly.
6. Serving Tips: For best flavor and texture, if preparing the salad in advance, wait to add the goat cheese and dressing until just before serving. For a festive twist, consider using colorful pasta varieties, especially for Thanksgiving meals.

Notes

• Use Honeycrisp apples for a nice balance of sweetness and firmness.
• Adding goat cheese just before serving prevents it from melting and preserves its creamy texture.
• Dried cranberries are optional but add a lovely tart contrast.
• Salad can be served warm, at room temperature, or chilled.
• Roasting times may vary depending on your oven and the size of diced vegetables.

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