Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the cozy essence of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This recipe is a delightful combination of roasted Brussels sprouts, sweet butternut squash, and crisp apples, all tossed with tender pasta and laced with a creamy maple dijon dressing. It’s perfect for a busy weeknight dinner or as a centerpiece at your next family gathering.

What I love most about this salad is how it brings together seasonal flavors in such a vibrant way. Whether you’re meal prepping for the week or sharing a meal with friends on Thanksgiving, this salad is not only delicious but also incredibly easy to make. Let’s dive in!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, you can whip this up in no time.
• Family-Friendly Appeal: Kids and adults alike will enjoy the sweet flavors and colorful presentation.
• Make-Ahead Convenience: Perfect for meal prep; just add the dressing before serving!
• Deliciously Flavorful: The combination of roasted veggies and creamy goat cheese creates a taste explosion.
• Versatile: Great as a main dish or a side, making it suitable for any occasion!

Ingredients You’ll Need

This Fall Pasta Salad features wholesome ingredients that come together beautifully. You probably have many of these in your kitchen already! Here’s what you’ll need:

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 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

This recipe is wonderfully flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Add Some Protein: Toss in some grilled chicken or chickpeas for added protein.
• Try Different Cheeses: Swap goat cheese for feta or even a vegan cheese alternative if you prefer.
• Mix Up the Greens: Spinach or kale can be delicious additions to boost the nutrition factor.
• Add Nuts or Seeds: For crunch, sprinkle some toasted walnuts or pumpkin seeds on top!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven and Prep Your Veggies

Preheat the oven to 400℉ (200°C) and prepare a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple. Prepping these veggies first ensures they roast evenly and develop great flavor.

Step 2: Roast the Vegetables

On your baking sheet, toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, salt, and pepper. Roast them for about 20 minutes. Then scoot them over to make room for the apples and continue roasting until everything is fork-tender. Roasting brings out their natural sweetness—trust me; it’s worth it!

Step 3: Cook Your Pasta

While your veggies are roasting away, bring a large pot of salted water to boil and cook your pasta according to package instructions. If you like al dente pasta, cook it just slightly less than recommended. After draining, toss it in olive oil or reserved pasta water so it doesn’t stick together.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until well combined. A good dressing ties everything together and adds that irresistible flavor punch!

Step 5: Assemble Your Salad

Once your roasted veggies have cooled down a bit, combine them in a large bowl with the cooled pasta, goat cheese, and dried cranberries if using. Pour on your dressing and toss gently to ensure everything is coated beautifully.

Step 6: Serve It Up!

If you’re prepping ahead of time, wait until just before serving to add goat cheese and dressing to keep everything fresh. This makes it an excellent choice for gatherings where you want everything looking perfect!

Enjoy every bite of this beautiful Fall Pasta Salad with Butternut Squash and Brussels—it’s sure to become a favorite!

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

Creating the perfect Fall Pasta Salad is all about balance and flavor, so here are some handy tips to help you shine in the kitchen!

• Choose the Right Pasta: Opt for pasta shapes that hold onto the dressing and veggies well, like rotini or farfalle, which adds texture and ensures every bite is flavorful.

• Roast to Perfection: Make sure your vegetables are well-coated in oil and seasoning before roasting. This enhances their natural sweetness and adds depth to the salad.

• Add Freshness at the End: If making ahead, reserve adding the goat cheese until just before serving. This keeps it creamy and fresh rather than soggy.

• Experiment with Dressings: Feel free to adjust the dressing ingredients based on your taste. A splash of lemon juice or a pinch of cayenne can add a delightful twist!

• Incorporate More Colors: Use a variety of colorful vegetables (like red peppers or carrots) or vibrant pasta shapes to make your salad visually appealing as well as nutritious.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delicious salad is as beautiful as it is tasty! Here are some ideas on how to present it that will impress your guests or family.

Garnishes

• Chopped Fresh Herbs: Adding fresh parsley or extra thyme on top gives the dish a burst of color and freshness.
• Toasted Nuts: Sprinkle some toasted walnuts or pecans for an added crunch that complements the creamy goat cheese perfectly.
• Additional Cheese Crumbles: A bit more goat cheese on top makes for an inviting presentation and extra creaminess!

Side Dishes

• Crispy Roasted Vegetables: Roasting seasonal veggies like carrots and sweet potatoes alongside your pasta salad creates a hearty, comforting meal.

• Simple Green Salad: A light green salad with mixed greens, cucumber, and a lemon vinaigrette provides a refreshing contrast to the richness of the pasta salad.

• Herbed Quinoa: Fluffy quinoa tossed with herbs like parsley or cilantro can add protein and fiber, making for a wholesome companion dish.

• Garlic Bread: Warm, crusty garlic bread pairs wonderfully with this pasta salad, perfect for soaking up any leftover dressing!

With these tips and serving suggestions, your Fall Pasta Salad with Butternut Squash and Brussels will surely be a hit at any gathering or cozy dinner! Enjoy every delicious bite!

Make Ahead and Storage

This Fall Pasta Salad is perfect for meal prep! You can easily make it ahead of time and enjoy it throughout the week or serve it at gatherings.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• Keep the dressing separate if possible to maintain the crispness of the veggies.

Freezing

• This pasta salad is best enjoyed fresh but can be frozen without dressing.
• To freeze, place the cooled salad in a freezer-safe container or bag.
• It can be stored for up to 2 months. Thaw in the refrigerator before serving.

Reheating

• If you prefer warm pasta, reheat in a microwave-safe dish with a splash of water or olive oil until warmed through.
• Stir gently to avoid breaking down the roasted vegetables.

FAQs

Here are some common questions about this delicious recipe.

Can I use other vegetables in my Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Feel free to substitute or add seasonal vegetables like sweet potatoes, kale, or carrots to personalize your salad.

How do I make a vegan version of Fall Pasta Salad with Butternut Squash and Brussels?

To make this salad vegan, simply omit the goat cheese or use a plant-based cheese alternative. The dressing is already vegan-friendly!

Can I prepare the dressing ahead of time?

Yes! You can make the maple dijon dressing up to a week in advance. Just store it in an airtight container in the refrigerator until you’re ready to use it.

Final Thoughts

I hope you enjoy making this vibrant Fall Pasta Salad with Butternut Squash and Brussels! It’s a delightful way to celebrate autumn flavors while keeping your meals healthy and satisfying. Remember, cooking should be fun, so feel free to experiment with ingredients that make you smile. Enjoy every bite, and happy cooking!