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

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels sprouts is a delicious and hearty dish perfect for cooler weather. Combining roasted vegetables, apples, tangy goat cheese, and a maple Dijon vinaigrette, it’s a colorful and flavorful salad that works well as a lunch or a side dish.

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 (or feta cheese), plus more for topping
• 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). Prepare a baking sheet lined 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. Then push the vegetables to one side and add the apples. Roast for another 10–15 minutes, until everything is fork tender.
3. Step 3: While the vegetables roast, cook the pasta according to package instructions in salted boiling water. For al dente pasta, cook 1–2 minutes less than recommended. Drain, reserving about a tablespoon of pasta water. Toss pasta with a little olive oil or reserved pasta water and let cool.
4. Step 4: Make the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until well emulsified.
5. Step 5: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour dressing over and toss gently to coat all ingredients evenly.
6. Step 6: For best results, if preparing ahead, hold off on adding the goat cheese and dressing until right before serving to keep flavors fresh.

Tips & Variations

• Substitute feta cheese for goat cheese if you prefer a firmer texture and saltier flavor.
• Add toasted pecans or walnuts for extra crunch and autumnal flavor.
• Use colorful pasta to make the dish more vibrant, especially for holiday meals like Thanksgiving.
• If you don’t have fresh thyme, dried thyme works well – just use a smaller amount as it’s more concentrated.

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 to preserve texture and flavor. When ready to serve, toss the salad with dressing and cheese. If needed, reheat gently or serve at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this salad?

Yes, any short pasta like penne, fusilli, or farfalle will work well since they hold dressing and ingredients nicely.

Is this salad suitable for making ahead of time?

Absolutely. Roast the vegetables and cook the pasta ahead, but add the goat cheese and dressing just before serving to keep the salad fresh.

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

Print Recipe

★★★★★

4.7 from 64 reviews

This Fall Pasta Salad with Butternut Squash and Brussels sprouts is a vibrant, hearty dish perfect for autumn gatherings or a flavorful lunch. Featuring roasted seasonal vegetables, crisp apples, tangy goat cheese, and a sweet maple Dijon vinaigrette, this salad balances savory and sweet flavors with a delightful variety of textures.

• Author: Rami
• 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

Salad Ingredients

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple (Honeycrisp recommended), 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 if desired)
• ¼ cup dried cranberries (optional)

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°F (200°C). Line a baking sheet with greased parchment paper to ensure easy cleanup. Dice the butternut squash, Brussels sprouts, and apple evenly for uniform roasting and texture.
2. Roast Vegetables: Place the diced butternut squash and Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, sprinkle with fresh thyme, kosher salt, and black pepper, and toss to coat evenly. Roast in the oven for 20 minutes. Then, push the vegetables to one side of the pan, add the diced apples to the cleared space, and continue roasting for an additional 10–15 minutes until all ingredients are fork-tender and caramelized.
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, aiming for al dente by removing 1–2 minutes earlier than suggested. Drain the pasta, reserving about a tablespoon of pasta water. Toss the pasta lightly with olive oil or the reserved water to prevent sticking, then set aside to 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 the dressing is smooth and emulsified, which typically takes about one minute.
5. Assemble the Salad: Once the roasted vegetables and pasta have cooled, combine them in a large mixing bowl. Add the goat cheese and optional dried cranberries. Pour the maple Dijon vinaigrette over the salad and toss gently but thoroughly to ensure even coating of flavors.
6. Serve or Store: For best results, if preparing in advance, wait to add the goat cheese and dressing until just before serving to maintain freshness. This dish can be served as a hearty side or a fulfilling lunch. For a festive touch, especially during Thanksgiving, consider using colorful pasta varieties to enhance visual appeal.

Notes

• To prevent the goat cheese from becoming soggy if making the salad ahead, add it just before serving.
• Use a colorful pasta variety for a visually appealing Thanksgiving or fall-themed dish.
• Adjust roasting time based on your oven and vegetable size to ensure perfect tenderness without burning.
• Dried cranberries add sweetness but are optional depending on your taste preferences.

Keywords: fall pasta salad, butternut squash salad, Brussels sprouts salad, maple Dijon vinaigrette, roasted vegetable salad, autumn recipes, vegetarian pasta salad