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