Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant, cozy dish perfect for the cooler months. Combining roasted vegetables, crisp apples, and a tangy maple Dijon vinaigrette, it’s an easy, delicious way to bring seasonal flavors to your table.

Ingredients

• 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 (more for topping, or use 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. Step 1: Preheat the oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
2. Step 2: Toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Spread them on the baking sheet and roast for 20 minutes.
3. Step 3: Move the vegetables to one side of the pan, add the diced apples, and roast everything for another 10–15 minutes, until tender.
4. Step 4: While the vegetables roast, cook the pasta according to package directions in salted boiling water. For al dente, cook 1–2 minutes less and drain, reserving about a tablespoon of pasta water. Toss pasta with a little olive oil or reserved water and let cool.
5. Step 5: Whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper in a small bowl until well emulsified.
6. Step 6: Let the roasted vegetables cool slightly. In a large bowl, combine the cooled pasta, roasted vegetables, goat cheese, and dried cranberries if using.
7. Step 7: Pour the maple Dijon vinaigrette over the salad and toss gently to coat all ingredients evenly.
8. Hint: If preparing in advance, wait to add the goat cheese and dressing until just before serving to keep flavors fresh and texture perfect.

Tips & Variations

• Add olive oil to the pasta immediately after cooking to prevent sticking.
• Use a grooved pasta like rotini or fusilli to hold onto the dressing better.
• Substitute Brussels sprouts with broccoli, sweet potatoes, carrots, or cauliflower for different flavors.
• For a colorful twist, try using tri-color pasta for a festive presentation.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. For best texture, add goat cheese and dressing just before serving when reheating is not needed, as this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different apple variety?

Yes, but keep in mind that firmer apples like Honeycrisp hold up better during roasting. Softer varieties like Granny Smith may become mushy; if using those, add the apple later in the roasting process or consider adding them fresh.

What if I want to prepare this salad ahead of time?

You can roast the vegetables and make the dressing a day in advance. Store them separately, then cook the pasta and assemble the salad shortly before serving, adding the goat cheese and dressing last to maintain freshness and texture.

Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Dressing Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant and hearty dish perfect for autumn. Featuring roasted seasonal vegetables, crisp apples, and tangy goat cheese tossed with a sweet and tangy maple Dijon vinaigrette, it’s a delightful meal or side dish that captures the essence of fall flavors.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 8 oz rotini pasta, dry
• 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
• 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 Vegetables: Preheat your 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 bite-sized pieces.
2. Roast Vegetables: Toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper. Spread them out on the prepared baking sheet and roast for 20 minutes. Then, push the vegetables aside, add the diced apples to the sheet, and continue roasting for another 10-15 minutes or until everything is fork-tender. Cooking times might vary slightly depending on your oven and vegetable size.
3. Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, reducing cooking time by 1-2 minutes if you prefer it al dente. Immediately drain the pasta, reserving about a tablespoon of the pasta water. Toss the pasta with a drizzle of olive oil or reserved pasta water to prevent sticking and let it 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 well emulsified, about one minute.
5. Assemble the Salad: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
6. Serving Tips: For best texture, if making in advance, omit the goat cheese and dressing until just before serving. Use colorful pasta varieties for a more vibrant presentation.

Notes

• Add a bit of olive oil to the pasta immediately after cooking to prevent sticking.
• If preparing in advance, add goat cheese and dressing right before serving to maintain freshness.
• Use pasta shapes with grooves, like rotini, to help the dressing cling to each bite.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Prepare roasted vegetables and dressing the night before to save time on the day of serving.

Keywords: fall pasta salad, roasted butternut squash, Brussels sprouts salad, autumn recipe, maple dijon vinaigrette, vegetarian pasta salad, seasonal salad