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

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★★★★★

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.

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 (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

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