Fall Pasta Salad with Butternut Squash and Brussels Recipe

If you’re looking to capture the warm, cozy flavors of autumn in one delightful dish, you absolutely must try this Fall Pasta Salad with Butternut Squash and Brussels. It’s a vibrant, comforting salad that beautifully combines tender roasted butternut squash and crispy Brussels sprouts with sweet, juicy apples, creamy goat cheese, and a luscious maple Dijon vinaigrette. Each bite bursts with a perfect harmony of savory and sweet, making it ideal for cozy lunches, festive dinners, or even as a stunning side for your holiday gatherings. Trust me, once you get a taste of this Fall Pasta Salad with Butternut Squash and Brussels, it will quickly become a seasonal favorite you reach for again and again!

Ingredients You’ll Need

This recipe shines because of its simple yet essential ingredients, each adding a unique touch to the salad’s taste, texture, and beautiful fall colors. Let’s break down the components that bring everything together seamlessly.

• 8 oz rotini pasta: The grooves catch onto the dressing and veggies perfectly for every flavorful bite.
• 2 cups diced Brussels sprouts: Roasting transforms their bite into a tender, nutty sweetness.
• 2 cups diced butternut squash: Soft and velvety, it brings gorgeous color and comforting fall flavor.
• 2 cups diced Honeycrisp apple: Adds juicy crunch and fresh sweetness to balance savory notes.
• 1 tablespoon fresh thyme (or 1 teaspoon dried): Offers earthy aroma to complement the roasted vegetables.
• 2 tablespoons extra-virgin olive oil: For roasting and ensuring everything glistens with rich flavor.
• 1 teaspoon kosher salt: Enhances all the natural flavors brilliantly.
• ½ teaspoon black pepper: Adds just enough mild heat and depth.
• 4 oz goat cheese (or feta): Creamy tanginess that perfectly contrasts the sweet and savory elements.
• ¼ cup dried cranberries (optional): A pop of chewy sweetness that feels like fall in every bite.
• ⅓ cup extra-virgin olive oil (for dressing): Acts as the luscious base of the maple Dijon vinaigrette.
• ¼ cup balsamic vinegar: Brings tangy richness to the dressing’s flavor profile.
• 1 tablespoon Dijon mustard: Adds a subtle kick and creamy texture to the vinaigrette.
• 1 tablespoon maple syrup: Sweetens the dressing naturally with classic fall warmth.
• 1 clove garlic, minced: Lends a savory punch to balance the sweetness in the vinaigrette.
• ½ teaspoon kosher salt and ¼ teaspoon black pepper (for dressing): Seasoning that ties the dressing flavors together perfectly.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Prep and Roast the Vegetables

Start by preheating 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 bite-sized pieces to ensure even roasting and consistent texture. Toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper right on the pan. Roast them for 20 minutes to develop sweet caramelized edges and tender interiors. Once the first batch is halfway done, push them to one side and add the diced apples. Roast for an additional 10 to 15 minutes until everything is tender but not mushy—this roasting step is what elevates the Fall Pasta Salad with Butternut Squash and Brussels to next-level deliciousness.

Step 2: Cook the Pasta

While the veggies are roasting, boil a large pot of salted water and cook your rotini pasta according to package instructions. For the ideal texture, cook the pasta 1 to 2 minutes less than recommended if you like it al dente, then promptly drain. Toss it with a drizzle of olive oil or a splash of reserved pasta water to keep the noodles from sticking. Let the pasta cool as the roasted vegetables finish up so your salad won’t be warm and mushy but perfectly refreshing.

Step 3: Whisk the Maple Dijon Vinaigrette

In a small bowl or measuring cup, combine olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk vigorously until the dressing emulsifies into a silky, slightly thickened sauce. This maple Dijon vinaigrette holds the key to balancing savory, sweet, and tangy notes that make the Fall Pasta Salad with Butternut Squash and Brussels so crave-worthy.

Step 4: Assemble the Salad

Once your roasted vegetables have cooled slightly, toss them together with the cooked pasta in a large mixing bowl. Gently crumble in the goat cheese (or feta) and sprinkle the dried cranberries if using. Drizzle the maple Dijon vinaigrette over everything and toss carefully to coat every component evenly without breaking the delicate cheese. This final step brings all the flavors and textures together in one vibrant, wholesome dish.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Garnishes

To make your Fall Pasta Salad with Butternut Squash and Brussels truly shine at the table, consider adding a few thoughtful garnishes. More crumbled goat cheese on top increases the creamy contrast, while a handful of toasted pepitas or walnuts contributes delightful crunch and a nutty finish. Fresh thyme sprigs or a light grating of lemon zest can also brighten the presentation and add a burst of fresh aroma.

Side Dishes

This Fall Pasta Salad pairs beautifully with roasted chicken, pork tenderloin, or a simple grilled fish for a balanced meal. It also complements a warm butternut squash soup or a rustic bread basket to round out a seasonal dinner. You can even serve it as a hearty side at holiday potlucks where it will surely impress with its unique blend of textures and flavors.

Creative Ways to Present

Bring an extra dose of festivity by serving this pasta salad in hollowed-out mini pumpkins or acorn squashes. For casual gatherings, portion it into small mason jars or pretty glass bowls for easy grab-and-go servings. If you want to highlight the colorful pasta, opt for a multicolored rotini to add even more visual interest. No matter how you present it, this salad’s gorgeous fall hues and inviting aroma will steal the show.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in the refrigerator when stored in an airtight container. Aim to enjoy leftovers within 3 to 4 days for the best texture and flavor. Keep the goat cheese and dressing separate if possible, or add fresh cheese before serving again to avoid sogginess.

Freezing

Because of its fresh, delicate ingredients like apples and goat cheese, freezing Fall Pasta Salad with Butternut Squash and Brussels isn’t recommended. You’ll want to enjoy this fresh for the best taste, texture, and vibrant fall character.

Reheating

Gently reheat leftover roasted vegetables in the oven or microwave if you prefer a warm salad, then toss together with cold pasta and fresh dressing for a pleasing contrast of temperatures. This reheat method helps retain the integrity of the pasta and keeps the salad from becoming mushy.

FAQs

Can I substitute other vegetables for Brussels sprouts?

Absolutely! If Brussels sprouts aren’t your favorite or you don’t have them on hand, try roasted broccoli florets, cauliflower, or even diced sweet potatoes. Each option adds its own delicious twist to the Fall Pasta Salad with Butternut Squash and Brussels.

What type of pasta works best in this salad?

Pasta shapes with grooves or twists, like rotini or fusilli, soak up the dressing and lock in pieces of vegetables beautifully. Avoid very thin or smooth pastas like angel hair, as they won’t hold the salad ingredients quite as well.

Can I make the salad vegan?

Yes! Simply swap out the goat cheese for a plant-based cheese alternative or omit it altogether. Be sure to double-check your dressing ingredients or substitute with a vinaigrette made without honey or animal products.

How can I keep the apples from getting mushy?

To maintain that fresh crunch, add the diced apples near the end of the roasting time—about 10 to 15 minutes before everything finishes. Alternatively, toss diced raw apples into the finished salad for maximum crispness.

Is this salad suitable for a holiday potluck?

Definitely! The combination of fall flavors, vibrant colors, and easy make-ahead potential makes Fall Pasta Salad with Butternut Squash and Brussels a standout choice for festive gatherings and potluck tables alike.

Final Thoughts

I cannot recommend this Fall Pasta Salad with Butternut Squash and Brussels enough if you want to indulge in the best flavors of the season without spending hours in the kitchen. It’s vibrant, comforting, and packed with textures and tastes that celebrate autumn perfectly. Trust me, once you try it, you’ll find yourself craving it all season long and beyond. So grab your ingredients, roast those veggies, and dig into one of my all-time favorite fall creations—you’re going to love every bite!

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