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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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This Fall Pasta Salad with Butternut Squash and Brussels is a seasonal delight that perfectly embodies autumn’s rich flavors. Combining roasted Brussels sprouts and sweet butternut squash with crisp honeycrisp apples, this dish is not only beautiful but also packed with nutrients. A creamy goat cheese and maple dijon dressing adds an elegant touch, making it ideal for gatherings or as a wholesome lunch. Versatile and easy to prepare, this salad can be enjoyed warm or cold, making it a perfect choice for any occasion.

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups diced Brussels sprouts
  • 2 cups diced butternut squash
  • 2 cups diced honeycrisp apples
  • 1 Tbsp fresh thyme
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz goat cheese (or feta)
  • ¼ cup dried cranberries (optional)
  • â…“ cup extra-virgin olive oil (for dressing)
  • ¼ cup balsamic vinegar (substituted with fruit juices if desired)
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp kosher salt (for dressing)
  • ¼ tsp black pepper (for dressing)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
  3. Add diced apples to the pan and roast for an additional 10–15 minutes until all vegetables are fork-tender.
  4. Meanwhile, cook pasta according to package directions until al dente. Drain, reserving some pasta water.
  5. In a small bowl, whisk together dressing ingredients until well combined.
  6. In a large bowl, mix roasted vegetables with cooked pasta and goat cheese; drizzle with dressing before serving.

Nutrition

Find it online: https://tastyforkkitchen.com/fall-pasta-salad-with-butternut-squash-and-brussels/