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