Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a perfect blend of roasted autumn vegetables, crisp apples, and tangy goat cheese. Tossed with a sweet and tangy maple dijon vinaigrette, it’s a vibrant and comforting dish ideal for seasonal gatherings or a hearty lunch.

A wooden bowl filled with a colorful pasta salad that has three main layers: the bottom layer of light tan spiral rotini pasta, mixed evenly with small green Brussels sprout leaves, and chunks of orange butternut squash cubes; the middle layer shows hints of small dark red dried cranberries scattered throughout; the top layer is dotted with white crumbled goat cheese pieces. The salad is vibrant with soft textures from the pasta and squash, mixed with leafy greens and creamy cheese, all sitting nicely in a natural wooden bowl. A wooden spoon rests inside the bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz dry pasta (rotini recommended)
2 cups brussels sprouts, diced
2 cups butternut squash, diced
2 cups apple, diced (honeycrisp preferred)
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 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

Step 1: Preheat the oven to 400℉ (200°C). Prepare a baking sheet lined with greased parchment paper. Dice the butternut squash, brussels sprouts, and apple.
Step 2: Toss the butternut squash and brussels sprouts with olive oil, fresh thyme, salt, and pepper, then spread them on the baking sheet. Roast for 20 minutes.
Step 3: Push the roasted vegetables to one side of the sheet pan and add the diced apples. Roast everything for an additional 10-15 minutes, until all are fork-tender.
Step 4: Meanwhile, cook the pasta in boiling salted water according to package instructions. For al dente, cook 1-2 minutes less than suggested. Drain, reserving about a tablespoon of pasta water, and toss the pasta with a drizzle of olive oil or the reserved water to prevent sticking. Let it cool.
Step 5: Prepare the dressing by whisking together olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
Step 6: Once the vegetables are cool, combine the pasta, roasted vegetables, goat cheese, and dried cranberries if using in a large bowl. Pour the dressing over and toss gently to coat everything evenly.

Tips & Variations

Add goat cheese and dressing just before serving if preparing ahead to keep flavors fresh.
Use colorful pasta for a more vibrant Thanksgiving presentation.
Substitute feta cheese for goat cheese if preferred.
Try adding toasted nuts like pecans or walnuts for extra crunch.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing and goat cheese separate if possible and add them just before serving to maintain texture and flavor. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A wooden bowl filled with a pasta salad that has about four visible layers: the bottom layer is light brown rotini pasta, followed by scattered chunks of orange butternut squash, pieces of green Brussels sprouts leaves, and small cubes of a tan vegetable or fruit. On top, there are scattered dollops of white cheese and a few dark red dried cranberries. A wooden spoon is partially visible on the left side of the bowl. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, any short pasta like penne, farfalle, or fusilli works well. Choose pasta shapes that hold the dressing and mix well with the vegetables.

Is it necessary to roast the apples?

Roasting the apples softens them slightly and enhances their sweetness, blending better with the savory vegetables. However, you can add diced raw apples for extra crunch if preferred.

Fall Pasta Salad with Roasted Butternut Squash, Brussels Sprouts, and Apples Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This vibrant Fall Pasta Salad combines roasted butternut squash and Brussels sprouts with crisp apples, tangy goat cheese, and a sweet-tart maple Dijon vinaigrette. Perfect for autumn gatherings or a hearty side dish, it brings a delightful mix of textures and flavors that celebrate the harvest season.

Author: Isabella
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 dry rotini pasta
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, 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

Preheat Oven and Prepare Vegetables: Preheat your oven to 400℉ (200°C) and line a baking sheet with greased parchment paper to prevent sticking and ease clean-up. Dice the butternut squash, Brussels sprouts, and apple into roughly uniform pieces for even roasting.
Roast Vegetables: Place the diced butternut squash and Brussels sprouts on the prepared sheet pan. Toss them with 2 tablespoons of olive oil, chopped fresh thyme, kosher salt, and black pepper. Roast in the oven for 20 minutes, then gently push the vegetables to one side of the baking sheet and add the diced apples. Continue roasting for an additional 10-15 minutes or until all ingredients are fork-tender and caramelized. Cooking times may vary depending on your oven and size of vegetable pieces.
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, aiming for al dente by reducing cooking time by 1-2 minutes. Reserve about a tablespoon of pasta water before draining. After draining, toss the pasta with a drizzle of olive oil or the reserved pasta water to prevent sticking and allow it to 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 1 minute.
Assemble Salad: Once the roasted vegetables are cool, combine them with the cooled pasta in a large bowl. Add the crumbled goat cheese and dried cranberries, if using. Pour the prepared maple Dijon vinaigrette over the salad and toss gently to evenly coat all ingredients.
Serve or Store: For best texture and flavor in advance, wait to add the goat cheese and dressing until just before serving. This salad is colorful, flavorful, and perfect for seasonal gatherings, especially Thanksgiving.

Notes

If preparing the salad ahead of time, add goat cheese and dressing right before serving to maintain freshness and texture.
Use colorful pasta for a visually appealing dish ideal for holiday meals.
Feel free to substitute goat cheese with feta for a similar tangy flavor.
Adjust sweetness of the dressing by varying maple syrup according to taste.
Leftover salad can be stored covered in the refrigerator for up to 2 days.

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts recipe, maple Dijon vinaigrette, autumn salad, roasted vegetable salad, Thanksgiving side dish, vegetarian pasta salad