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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels

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Experience the essence of autumn with this vibrant Fall Pasta Salad featuring roasted butternut squash and Brussels sprouts. This wholesome dish combines sweet and savory flavors, making it a delightful addition to any dinner table or festive gathering. With tender roasted vegetables, crisp apples, and creamy goat cheese mingling together, each bite is a celebration of the season. Perfect for meal prep, this salad can be prepared ahead of time, allowing the flavors to meld beautifully. Whether you’re hosting friends or enjoying a cozy night in, this hearty salad will warm your heart and satisfy your taste buds.

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apple
  • 4 oz goat cheese (or feta)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh thyme, chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for about 20 minutes.
  3. Add diced apples to the baking sheet and roast for an additional 10-15 minutes until all vegetables are tender.
  4. Cook rotini pasta according to package instructions until al dente; drain while reserving a tablespoon of pasta water.
  5. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper for the dressing.
  6. In a large bowl, combine roasted vegetables with pasta and crumbled goat cheese. Drizzle with dressing and toss gently before serving.

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