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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Fall Pasta Salad with Butternut Squash and Brussels is a vibrant, hearty dish that perfectly captures the essence of autumn. This delightful salad features roasted Brussels sprouts, sweet butternut squash, and crisp apples combined with tender pasta, all generously coated in a creamy maple Dijon dressing. Ideal for busy weeknight dinners or as a centerpiece for family gatherings, this recipe is not only easy to prepare but also packed with seasonal flavors that everyone will love.

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)
  • ⅓ cup extra-virgin olive oil (for dressing)
  • ¼ cup balsamic vinegar (for dressing)
  • 1 Tbsp Dijon mustard (for dressing)
  • 1 Tbsp maple syrup (for dressing)
  • 1 clove garlic, minced (for dressing)
  • ½ tsp kosher salt (for dressing)
  • ¼ tsp black pepper (for dressing)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for about 20 minutes until tender.
  3. Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and toss with olive oil.
  4. For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  5. In a large bowl, combine roasted vegetables with pasta and goat cheese. Pour on the dressing and mix gently.
  6. Serve immediately or refrigerate before adding cheese and dressing for meal prep convenience.

Nutrition

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