Fall Pasta Salad with Butternut Squash and Brussels Recipe

If you are looking to capture the essence of cozy autumn flavors in one delightful dish, look no further than this Fall Pasta Salad with Butternut Squash and Brussels. It’s a vibrant, colorful celebration of seasonal ingredients, blending sweet roasted butternut squash, tender Brussels sprouts, crisp apples, and tangy goat cheese all tossed with a mouthwatering maple Dijon vinaigrette. This salad is perfect for those crisp fall days when you want something hearty yet fresh, comforting yet bright, and easy enough to whip up any day of the week. Trust me, once you try this, it just might become your new favorite autumn staple!

Ingredients You’ll Need

The magic of this Fall Pasta Salad with Butternut Squash and Brussels lies in its simple, thoughtfully chosen ingredients. Each one plays a vital role in balancing texture, flavor, and color to make this salad truly special. From the creamy goat cheese to the sweet apples and the savory roasted veggies, this ingredient list is your ticket to autumn bliss.

• 8 oz dry rotini pasta: Perfect shape for holding onto the dressing and capturing every bite of flavor.
• 2 cups brussels sprouts, diced: Adds a lovely earthy crunch and depth that complements the sweetness.
• 2 cups butternut squash, diced: Roasted to tender sweetness, the heart of this fall-inspired salad.
• 2 cups apple, diced (Honeycrisp preferred): Provides juicy crispness to brighten each forkful.
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried): Adds a subtle herbal note that ties the veggies together beautifully.
• 2 tablespoons extra-virgin olive oil: For roasting and richness throughout the salad.
• 1 teaspoon kosher salt: Enhances natural flavors without overpowering.
• ½ teaspoon black pepper: Just enough to give a gentle kick.
• 4 oz goat cheese (or feta): Creamy tanginess that melts beautifully into the salad.
• ¼ cup dried cranberries (optional): A sweet and tart pop that adds interest and color.
• Maple Dijon Vinaigrette Dressing: Made with ⅓ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 garlic clove minced, ½ teaspoon kosher salt, and ¼ teaspoon black pepper — this dressing is the soul of the salad, harmonizing sweet, tangy, and savory notes.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast the Vegetables and Apples

Start by preheating your oven to 400℉ (200°C). Lay out a baking sheet lined with greased parchment paper to prevent sticking and make cleanup a breeze. Dice the butternut squash, Brussels sprouts, and apples into bite-sized pieces. Toss the squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper, then spread them out evenly on the baking sheet. Roast them for 20 minutes, then push them aside to make room for the diced apples. Return to the oven and roast everything for an additional 10 to 15 minutes, or until the vegetables are tender and the apples are softened but still hold their shape. This roasting step brings out the natural sweetness and intensifies flavors that make this salad a true star.

Step 2: Cook the Pasta

While your veggies are roasting away, bring a large pot of salted water to boil over medium-high heat. Add your rotini pasta and cook until al dente, usually a minute or two less than the package recommends to keep it perfectly firm. Once cooked, drain the pasta but be sure to reserve about a tablespoon of the pasta water—it’s magic for tossing later. Toss the drained pasta with a drizzle of olive oil or the reserved water to prevent sticking and allow it to cool to room temperature. This step ensures every bite of your Fall Pasta Salad with Butternut Squash and Brussels has perfect texture and flavor.

Step 3: Make the Maple Dijon Vinaigrette

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 fully emulsified and smooth. This dressing is a beautiful blend of sweet and tangy notes that creates a harmonious coating for the salad ingredients and adds a burst of fall flavor in every bite.

Step 4: Assemble the Salad

Once the roasted vegetables and apples have cooled, combine them in a large bowl with the cooked pasta, crumbled goat cheese, and dried cranberries if you’re using them. Pour your freshly made maple Dijon vinaigrette over the top and toss gently but thoroughly to ensure every piece is dressed and delectable. One little hint if you’re preparing this salad ahead of time: save the goat cheese and dressing for just before serving to keep textures fresh and vibrant. This Fall Pasta Salad with Butternut Squash and Brussels shines brightest when enjoyed with each component in perfect harmony.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Garnishes

Adding the right garnishes can elevate this salad even more. A sprinkle of freshly chopped thyme or a few extra crumbles of goat cheese on top add freshness and creaminess. Toasted walnuts or pecans would bring an additional nutty crunch, perfectly complementing the softness of the squash and pasta.

Side Dishes

This salad stands well on its own as a full meal but also pairs beautifully with comforting roasted chicken, grilled pork chops, or a simple soup when you want a fulfilling fall feast. Its bright notes cut through heavier dishes and provide a lovely balance on your plate.

Creative Ways to Present

For a festive touch, serve this Fall Pasta Salad with Butternut Squash and Brussels in an autumn-themed bowl or even hollowed-out mini pumpkins for an eye-catching centerpiece at a holiday gathering. It also works wonderfully layered in a clear glass jar for a grab-and-go lunch that still feels elegant and seasonal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store the salad in an airtight container in the refrigerator for up to 3 to 4 days. Keep the dressing and goat cheese separate if possible, then toss everything together just before eating to retain freshness and texture.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well due to the texture changes in roasted vegetables and pasta once thawed. I recommend making it fresh or storing refrigerated for a few days but not freezing.

Reheating

There is no need to reheat the Fall Pasta Salad with Butternut Squash and Brussels. It is delicious served chilled or at room temperature. If you prefer a slightly warm salad, gently warm just a portion—but avoid heating the entire salad as it changes the fresh taste and texture.

FAQs

Can I use other types of pasta for this salad?

Absolutely! While rotini is great for holding the dressing, you can use fusilli, farfalle, or even penne—any pasta with crevices will help lock in those amazing flavors.

What if I don’t like goat cheese?

Feta cheese is a fantastic substitute that still offers tanginess and creaminess. Alternatively, you can leave out the cheese altogether or try a mild shredded mozzarella for a different texture.

Can I use a different variety of apple?

Honeycrisp apples work wonderfully because they’re sweet and crisp, but you can try Fuji or Gala as well. If using tart varieties like Granny Smith, consider adding them later in the roasting process or even raw to keep their crunch.

Is this salad vegan-friendly?

To make this recipe vegan, simply omit the goat cheese and ensure your maple Dijon vinaigrette doesn’t contain honey (substitute with pure maple syrup or agave). It’s still delicious and full of those amazing fall flavors.

How can I make this recipe gluten-free?

Use your favorite gluten-free pasta in place of regular rotini. Most gluten-free pastas work great in this salad without compromising flavor or texture.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is truly one of those recipes that captures the heart and soul of the season in every bite. It’s easy to prepare, full of vibrant autumn ingredients, and just as perfect for a cozy family dinner as it is for sharing at a holiday potluck. I can’t wait for you to make it and enjoy all the warm, comforting flavors that make fall so incredible!

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