Fall Pasta Salad with Butternut Squash and Brussels
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant celebration of autumn flavors. This delightful dish combines roasted Brussels sprouts, sweet butternut squash, and crisp apples, making it an ideal choice for gatherings or a quick lunch. Topped with creamy goat cheese and a tangy maple dijon dressing, this salad is not only delicious but visually stunning. It’s easy to prepare, impressing guests with its rich flavors while being nutritious and satisfying. Perfect as a side for holiday meals or a hearty main dish, this salad is versatile enough for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 4 oz goat cheese (or feta)
- ¼ cup balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tbsp fresh thyme (or 1 tsp dried thyme)
- 2 Tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 1 Tbsp dijon mustard
- 1 clove garlic (minced)
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet.
- Toss the diced butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper. Roast for 20 minutes before adding the apples for an additional 10–15 minutes until tender.
- Cook pasta according to package instructions until al dente; drain and cool slightly.
- Whisk together the dressing ingredients in a bowl until emulsified.
- Combine the roasted vegetables, pasta, goat cheese, and dressing in a large bowl; toss gently.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg