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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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★★★★★

5.2 from 16 reviews

A vibrant and hearty fall pasta salad featuring roasted butternut squash, Brussels sprouts, apples, and tangy goat cheese, tossed with a flavorful maple Dijon vinaigrette. Perfect as a seasonal side dish or light lunch, combining sweet, savory, and tangy flavors with a delightful mix of textures.

Ingredients

Scale

For the Salad

  • 8 oz rotini pasta, dry
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups apple (Honeycrisp preferred), 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 (or feta cheese), plus more for topping
  • 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 the oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy cleanup. Dice the butternut squash, Brussels sprouts, and apple into evenly sized pieces to ensure even roasting.
  2. Roast Vegetables: Place the butternut squash and Brussels sprouts onto the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with fresh thyme, kosher salt, and black pepper. Toss to coat evenly. Roast in the oven for 20 minutes. Then, push the vegetables to one side and add the diced apples. Continue roasting for an additional 10-15 minutes, or until all the vegetables and apples are fork tender, adjusting time as needed based on oven and ingredient size.
  3. Cook Pasta: While the vegetables 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, preferably 1-2 minutes less for al dente. Drain the pasta immediately to stop cooking, reserving about one tablespoon of pasta water. Toss the drained pasta with a drizzle of olive oil or the reserved pasta water to prevent sticking, then allow it to cool.
  4. Make Maple Dijon Vinaigrette: In a small bowl or measuring cup, combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk vigorously for about one minute until the dressing is well emulsified.
  5. Assemble the Salad: Once roasted vegetables and pasta have cooled, combine them in a large bowl. Add goat cheese and dried cranberries if using. Pour the maple Dijon vinaigrette over the salad and toss gently but thoroughly to coat all ingredients. Adjust seasoning if needed.
  6. Serve or Store: For best flavor, add goat cheese and dressing just before serving if making the salad ahead of time. Enjoy immediately as a fall-inspired lunch or side dish, or refrigerate leftovers in an airtight container for up to 3-4 days.

Notes

  • Add a bit of olive oil to your pasta right after cooking to prevent sticking.
  • If preparing in advance, omit goat cheese and dressing until just before serving.
  • Use pasta shapes with grooves (e.g., rotini, fusilli) to hold onto the dressing better.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Roast vegetables and make dressing the night before for easy meal prep.
  • For a more colorful dish, use tri-color pasta varieties, especially when serving for holidays like Thanksgiving.

Nutrition

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

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