Fall Pasta Salad with Butternut Squash and Brussels
Discover the essence of autumn with this delightful Fall Pasta Salad featuring roasted Brussels sprouts, sweet butternut squash, and crisp apples. This vibrant dish is not just visually appealing but also bursting with seasonal flavors that are sure to please everyone at your table. The creamy goat cheese brings richness while the maple Dijon dressing adds a perfect touch of sweetness. Ideal for potlucks, family gatherings, or simply a satisfying lunch option, this pasta salad is easy to prepare and incredibly versatile. Enjoy it warm or cold, and watch it become a staple in your kitchen throughout the fall season!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 4 oz goat cheese (or feta cheese)
- ¼ cup dried cranberries (optional)
- 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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper; roast for about 20 minutes.
- Cook rotini pasta according to package instructions until al dente; drain and set aside.
- For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
- In a large bowl, combine roasted veggies with cooled pasta. Add goat cheese and optional cranberries; drizzle with dressing and toss gently.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 12g
- Sodium: 270mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg