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