Fall Pasta Salad with Butternut Squash and Brussels
Fall Pasta Salad with Butternut Squash and Brussels is a vibrant dish that captures the essence of autumn in every bite. Perfectly roasted Brussels sprouts and butternut squash meld with crisp apples and creamy goat cheese, all drizzled with a luscious maple dijon dressing. This salad is not only visually appealing but also packed with flavors and nutrients, making it an ideal side for Thanksgiving or a delightful lunch option. With its easy preparation and customizable ingredients, this dish will surely impress at any gathering.
- 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 Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apple, diced
- 4 oz goat cheese
- ¼ cup dried cranberries (optional)
- Maple dijon dressing (made with balsamic vinegar, mustard, maple syrup, garlic)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss Brussels sprouts and butternut squash in olive oil, thyme, salt, and pepper. Roast for 20 minutes.
- Add apples to the baking sheet and roast for an additional 10–15 minutes until tender.
- Cook pasta according to package instructions; drain and toss with olive oil.
- Whisk together dressing ingredients until emulsified.
- Combine roasted veggies, pasta, goat cheese, cranberries (if using), and dressing in a large bowl. Toss gently to mix.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg