Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delightful dish that celebrates the flavors of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This recipe is a true favorite of mine, combining roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese. It’s perfect for busy weeknights or festive gatherings. Whether you’re hosting friends or simply enjoying a cozy dinner at home, this salad will bring warmth and joy to your table.

What makes this salad truly special is how easy it is to prepare. With simple ingredients and minimal prep time, you’ll have a hearty meal ready in no time!

Why You’ll Love This Recipe

• Amazing Flavor: The combination of roasted vegetables and fresh apples creates a burst of fall flavors that you’ll crave.
• Easy Preparation: With straightforward steps, even beginner cooks can whip this up without stress.
• Make-Ahead Convenience: This salad tastes even better after sitting for a bit, making it great for meal prep or potlucks!
• Family-Friendly Appeal: With its vibrant colors and delicious taste, it’s sure to be a hit with both kids and adults alike.
• Versatile Ingredients: Feel free to mix up the components based on what you have on hand or your personal preferences!

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that are easy to find at your local grocery store. Let’s gather everything we need for our Fall Pasta Salad with Butternut Squash and Brussels!

For the Salad

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 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, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the 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

One of the best things about this Fall Pasta Salad is its flexibility! You can easily tailor it to your taste or what you have available in your kitchen.

• Add More Greens: Toss in some spinach or kale for an extra boost of nutrients.
• Change the Cheese: If goat cheese isn’t your favorite, feta cheese works beautifully too!
• Switch Up the Fruit: Try using pears instead of apples for a different flavor profile.
• Make It Heartier: Add chickpeas or grilled chicken for added protein.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Preheat the oven to 400℉ (200°C) so it’s hot and ready when we add our veggies. Line a baking sheet with greased parchment paper—this makes clean-up a breeze!

Step 2: Roast the Vegetables

Dice the butternut squash, Brussels sprouts, and apple. Place the squash and sprouts on the baking sheet. Drizzle with olive oil, sprinkle with thyme, salt, and pepper. Roasting them brings out their natural sweetness—trust me; it’s worth it! Bake for about 20 minutes before adding the apples for another 10-15 minutes until everything is tender.

Step 3: Cook Your Pasta

While those beautiful veggies are roasting away in the oven, boil water in a large pot. Add salt once boiling and toss in your pasta. Cook according to package instructions but aim for al dente—nobody likes mushy pasta! Drain it while saving a tablespoon of pasta water to help combine later.

Step 4: Whisk Together the Dressing

In a small bowl or measuring cup, mix together all dressing ingredients—olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined. This dressing adds an irresistible zing!

Step 5: Assemble Your Salad

Once your veggies have cooled off from their lovely roast in the oven, it’s time to bring everything together! In a large bowl, combine the cooled pasta with roasted veggies and crumbled goat cheese (and dried cranberries if using). Pour on that delicious dressing and gently toss everything until nicely coated.

Step 6: Serve & Enjoy!

If you’re preparing this ahead of time, wait to add cheese and dressing until just before serving. And if you’re feeling festive—go ahead and use colorful pasta to brighten things up even more!

Now you’ve got yourself a stunning Fall Pasta Salad with Butternut Squash and Brussels that’s sure to impress! Enjoy every bite!

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

Making the perfect Fall Pasta Salad is easier than you think! With a few helpful tips, you can elevate this dish to a whole new level.

• Choose the Right Pasta: Opt for rotini or fusilli pasta as their twists hold onto the dressing and add more flavor to each bite.
• Roast Until Golden: Make sure your butternut squash and Brussels sprouts are well-roasted until they’re golden brown. This caramelization brings out their natural sweetness, enhancing the overall taste of the salad.
• Cool Ingredients: Allow your roasted vegetables and pasta to cool before mixing them. This prevents the goat cheese from melting too quickly and helps maintain its creamy texture.
• Adjust the Dressing: Feel free to modify the dressing by adding a splash of lemon juice or a pinch of red pepper flakes for an extra kick. Personalizing the flavor makes it uniquely yours!
• Make Ahead: If you’re prepping for a gathering, consider making the salad ahead of time. Just wait to add the cheese and dressing right before serving, ensuring everything stays fresh and flavorful.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presenting your delicious Fall Pasta Salad can make it even more appealing! Here are some ideas on how to serve this beautiful dish.

Garnishes

• Chopped Fresh Herbs: Sprinkle chopped parsley or additional thyme on top for a fresh pop of color and aroma.
• Toasted Nuts: Add a handful of toasted walnuts or pecans for an extra crunch that complements the soft textures of the salad.
• Extra Goat Cheese: Crumble more goat cheese on top just before serving for an appealing presentation and added creaminess.

Side Dishes

• Crispy Roasted Vegetables: Roasted carrots, sweet potatoes, or any seasonal veggies bring vibrant colors and flavors that match beautifully with your pasta salad.
• Mixed Greens Salad: A simple arugula or mixed greens salad dressed lightly with lemon vinaigrette provides a refreshing contrast to the hearty pasta salad.
• Quinoa Pilaf: A side of quinoa pilaf cooked with vegetable broth and herbs adds an extra layer of nutrition while keeping things light and wholesome.
• Herbed Couscous: Fluffy couscous seasoned with fresh herbs pairs nicely with the flavors in your pasta salad, balancing out the meal perfectly.

With these serving suggestions, your Fall Pasta Salad will shine at any gathering or cozy dinner. Enjoy every bite!

Make Ahead and Storage

This Fall Pasta Salad is perfect for meal prep! You can make it in advance and enjoy it throughout the week, making your lunches or dinners stress-free.

Storing Leftovers

• Store the salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• If you’ve added goat cheese, consider keeping it separate until you’re ready to eat for optimal freshness.

Freezing

• This salad is best enjoyed fresh, but if you need to freeze it:
• Prepare the salad without the dressing or cheese.
• Freeze in an airtight container for up to 1 month.
• Thaw overnight in the refrigerator before serving.

Reheating

• Gently reheat portions in a microwave-safe dish.
• Add a splash of water or extra olive oil to keep it moist.
• Heat just until warmed through – avoid overheating as it can change the texture of pasta.

FAQs

Here are some common questions about this delightful dish!

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

Yes! You can prepare this pasta salad a day in advance. Just add the goat cheese and dressing right before serving for best results.

What other vegetables can I use in Fall Pasta Salad with Butternut Squash and Brussels?

Feel free to experiment with seasonal vegetables like roasted carrots, sweet potatoes, or even kale. Just remember to adjust roasting times accordingly!

Can I substitute goat cheese in this recipe?

Absolutely! Feta cheese works wonderfully as a substitute, giving a similar creamy texture and flavor.

Is this pasta salad suitable for vegan diets?

You can easily make this recipe vegan by omitting the cheese or replacing it with a plant-based alternative.

How do I make my own maple dijon dressing?

Combine equal parts maple syrup and dijon mustard with olive oil. Adjust seasoning with salt and pepper to taste!

Final Thoughts

I hope you find joy in creating this Fall Pasta Salad with Butternut Squash and Brussels! It’s not just a dish; it’s an experience filled with wonderful autumn flavors that bring warmth to any gathering. Enjoy making it as much as you savor eating it, and don’t hesitate to share your creations or variations. Happy cooking!