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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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★★★★★

4.9 from 10 reviews

A vibrant and hearty fall pasta salad featuring roasted butternut squash, Brussels sprouts, and crisp apples, tossed with goat cheese and dried cranberries for a perfect balance of savory and sweet. Finished with a maple Dijon vinaigrette, this recipe is a delicious, seasonal side dish or light lunch that celebrates autumn flavors.

Ingredients

Scale

For the Salad

  • 8 oz rotini pasta, dry
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups apple (Honeycrisp recommended), 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. Preheat and prepare vegetables: Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
  2. Roast the vegetables: Toss butternut squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper. Spread them on the prepared baking sheet. Roast 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, adjusting time as needed.
  3. Cook the pasta: While vegetables roast, bring a large pot of salted water to boil over medium-high heat. Add the 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, and toss the pasta with a drizzle of olive oil or reserved water to prevent sticking. Let cool.
  4. Make the dressing: In a small bowl or measuring cup, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until the mixture is well-emulsified, about 1 minute.
  5. Assemble the salad: Once roasted vegetables have cooled, combine the pasta, roasted vegetables, goat cheese, and dried cranberries (if using) in a large bowl. Pour the maple Dijon vinaigrette over the salad and toss thoroughly to coat all ingredients evenly.
  6. Serve: For best flavor, add goat cheese and dressing just before serving if making in advance. Enjoy as a seasonal side or light meal.

Notes

  • Add a bit of olive oil to pasta immediately after cooking to prevent sticking.
  • If preparing ahead, store salad components separately and add goat cheese and dressing just before serving to maintain freshness.
  • Choose pasta shapes with grooves like rotini to help catch the dressing for more flavor in every bite.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Roast vegetables and prepare dressing the night before to streamline meal assembly.
  • Substitute Brussels sprouts with broccoli, sweet potatoes, carrots, or cauliflower if desired.
  • Use a crisp apple variety like Honeycrisp for best texture; add apples later in roasting to avoid mushiness.

Nutrition

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts salad, maple Dijon vinaigrette, autumn recipes, vegetarian pasta salad, healthy side dish, seasonal salad

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