Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is the one for you! It’s not just a salad; it’s a celebration of the season with roasted Brussels sprouts, sweet butternut squash, and crisp apples. This recipe has become a favorite in my home because it’s incredibly versatile and perfect for everything from cozy family dinners to festive gatherings. Plus, it’s an easy lunch option that will keep you satisfied without weighing you down.

The combination of flavors and textures in this pasta salad makes it a standout. The creamy goat cheese adds richness, while the maple Dijon dressing brings everything together with its delightful sweetness. Trust me, once you make this dish, it will quickly become a staple in your kitchen!

Why You’ll Love This Recipe

• Easy to prepare: With just a few simple steps, you can whip up this delicious salad in no time.
• Family-friendly: Kids and adults alike will love the sweet and savory tastes of this dish.
• Make-ahead convenience: Perfect for meal prep or potlucks; just add cheese and dressing before serving!
• Seasonal ingredients: Enjoy the flavors of fall with wholesome ingredients that are good for you.
• Versatile options: Great as a side dish or main course, making it suitable for any occasion!

Ingredients You’ll Need

Gathering these simple and wholesome ingredients is half the fun! You might even find some of them in your pantry already. Here’s what you’ll need to create this delicious Fall Pasta Salad.

For the Salad

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups honeycrisp apple, diced
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese (or feta cheese), plus more for topping
• ¼ cup dried cranberries (optional)

For the Maple Dijon Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• ½ tsp kosher salt
• ¼ tsp black pepper

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Add some protein: Toss in grilled chicken or chickpeas for an extra boost of nutrition.
• Change up the cheese: Try feta or even nutritional yeast for a dairy-free option.
• Switch the greens: Add kale or spinach instead of Brussels sprouts for a different flavor profile.
• Use different pasta shapes: Penne or farfalle would work beautifully if you’re feeling adventurous!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast Your Veggies

Preheat the oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice your butternut squash, Brussels sprouts, and apple into bite-sized pieces. Roasting brings out their natural sweetness and enhances their flavors. Toss them together on the baking sheet with olive oil, fresh thyme, salt, and pepper. Bake for about 20 minutes before adding the apples—this ensures everything is perfectly tender without turning mushy.

Step 2: Cook Your Pasta

While your veggies are roasting away, bring a large pot of salted water to boil and cook your pasta according to package instructions. If you prefer al dente pasta (who doesn’t?), aim to cook it just a minute or two less than directed. Drain it well but save a tablespoon of that starchy cooking water—it’ll help bind everything together later!

Step 3: Whip Up the Dressing

In a small bowl or measuring cup, combine all your dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined and emulsified—it should only take about a minute! This dressing adds that amazing zing we all crave.

Step 4: Assemble Your Salad

Once your roasted veggies have cooled slightly, grab a large bowl and add your cooled pasta along with those delicious roasted vegetables. Crumble in some goat cheese (and any optional cranberries if you’re using them). Pour over the dressing and toss everything gently to ensure every bite is coated in that wonderful flavor.

Step 5: Serve and Enjoy!

If you’re preparing this salad ahead of time, remember to wait until right before serving to add the goat cheese and dressing so they stay fresh! For an extra festive touch during Thanksgiving gatherings or fall parties, consider using colorful pasta shapes—your guests will love the vibrant presentation!

This Fall Pasta Salad with Butternut Squash and Brussels is sure to be a hit at your next meal—happy cooking!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad is all about balance and flavor. Here are some tips to ensure your dish turns out delicious every time!

• Use seasonal ingredients: Fresh, in-season produce like butternut squash and Brussels sprouts not only tastes better but also brings vibrant colors that make your salad visually appealing.

• Don’t overcook the pasta: Cooking it al dente gives the pasta a firm bite, which complements the tender roasted veggies beautifully. This texture contrast keeps each bite interesting!

• Let the roasted veggies cool: Allowing the vegetables to cool before combining them with the pasta prevents wilting and ensures that they maintain their lovely roasted flavor.

• Add dressing just before serving: If you’re preparing this salad ahead of time, adding the dressing just before serving keeps everything fresh and prevents sogginess.

• Experiment with cheese: While goat cheese adds a creamy tanginess, feel free to swap it for feta or even a plant-based alternative for a different flavor profile that suits your taste!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delightful salad not only tastes amazing but also looks beautiful on any table. Here are some creative ideas on how to present and enjoy this fall-inspired dish.

Garnishes

• Chopped nuts: Sprinkle some toasted walnuts or pecans on top for added crunch and richness.
• Fresh herbs: A sprinkle of freshly chopped parsley or chives can add a pop of color and enhance the flavors in your salad.
• Pomegranate seeds: These juicy gems provide a burst of sweetness and a lovely contrast against the earthy ingredients.

Side Dishes

• Roasted Vegetable Medley: Pair your salad with an assortment of seasonal roasted vegetables like carrots, sweet potatoes, and cauliflower. Their caramelized sweetness complements the salad beautifully.
• Quinoa Pilaf: A nutty quinoa pilaf mixed with cranberries and almonds makes for a hearty side dish that mirrors the flavors in your salad.
• Garlic Bread: Simple yet satisfying, warm garlic bread can be an excellent accompaniment, perfect for scooping up those delicious leftover bits from your plate.
• Mixed Green Salad: A light mixed green salad dressed with lemon vinaigrette can balance the richness of your pasta salad while adding freshness to your meal.

Enjoy crafting this comforting Fall Pasta Salad with Butternut Squash and Brussels! It’s sure to become a favorite at gatherings or as part of your weekly meal prep.

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! It holds up well in the fridge, making it a convenient option for busy weekdays or gatherings.

Storing Leftovers

• Store any leftover pasta salad in an airtight container in the refrigerator.
• Enjoy within 3-4 days for optimal freshness.
• If you’ve added the goat cheese, consider storing it separately to maintain its texture.

Freezing

• While this salad is best enjoyed fresh, you can freeze individual portions without dressing.
• Place in freezer-safe containers and use within 1-2 months for the best quality.
• Thaw in the refrigerator overnight before serving.

Reheating

• For best results, reheat the pasta salad gently on the stovetop over low heat.
• Alternatively, microwave in short intervals, stirring frequently until warmed through.
• Add a splash of olive oil or a bit of dressing to revive flavors after reheating.

FAQs

Here are some common questions about this delicious fall dish!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! You can prepare the roasted vegetables and pasta in advance. Just add the goat cheese and dressing right before serving to keep everything fresh.

What variations can I try with this Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to swap out ingredients based on your preferences! Consider using quinoa instead of pasta, or adding nuts for crunch. Seasonal veggies can also enhance this dish beautifully.

How long does this salad last in the fridge?

The Fall Pasta Salad will stay fresh for 3-4 days when stored properly in an airtight container.

Can I use a different cheese instead of goat cheese?

Yes! Feta cheese makes a great substitute if you prefer a different flavor profile.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not just a recipe; it’s a celebration of autumn’s vibrant flavors! With its hearty ingredients, it’s perfect for any gathering or as a comforting lunch option. I truly hope you enjoy making it as much as I do. Don’t hesitate to share your experiences or variations; I’d love to hear how it turns out for you!