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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Indulge in the cozy flavors of autumn with this vibrant Fall Pasta Salad featuring roasted butternut squash, Brussels sprouts, and crisp apples. Perfect for gatherings or meal prep, this dish combines hearty ingredients that create a delightful balance of sweet and savory tastes. The creamy goat cheese and homemade maple dijon dressing bring everything together, making it an inviting addition to any table. Whether served warm or chilled, this salad offers versatility and a burst of seasonal goodness with every bite.

Ingredients

Scale
  • 8 oz dry pasta (rotini recommended)
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced apples (Honeycrisp preferred)
  • 1 Tbsp fresh thyme (or 1 tsp dried thyme)
  • 6 Tbsp extra-virgin olive oil (divided)
  • ½ tsp kosher salt (divided)
  • ¼ tsp black pepper (divided)
  • 4 oz goat cheese (or feta cheese)
  • Optional: ¼ cup dried cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. On the baking sheet, toss butternut squash and Brussels sprouts with 2 Tbsp olive oil, thyme, salt, and pepper. Roast for about 20 minutes.
  3. Add diced apples to the baking sheet and continue roasting for an additional 10-15 minutes until all ingredients are tender.
  4. Meanwhile, cook pasta according to package instructions in salted water until al dente.
  5. In a bowl, whisk together the remaining olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper to make the dressing.
  6. In a large bowl, combine cooled pasta with roasted vegetables and crumbled cheese. Drizzle with dressing and toss gently before serving.

Nutrition

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