Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a dish that captures the essence of fall, look no further than this Fall Pasta Salad with Butternut Squash and Brussels. It’s like a warm hug on a plate! This recipe is special to me because it combines the sweetness of roasted butternut squash, the earthy flavor of Brussels sprouts, and the crunch of fresh apples—all tossed together with tender pasta. Perfect for family gatherings or as a quick lunch during busy weeks, this salad is sure to impress everyone at your table.

Each bite is filled with seasonal flavors and textures that remind us of cozy evenings and shared meals. Plus, it’s so easy to whip up that you might find yourself making it again and again!

Why You’ll Love This Recipe

• Deliciously Seasonal: This salad features all the best ingredients of fall, making it a feast for your senses.
• Easy Preparation: With simple steps and minimal cooking time, you’ll have this dish ready in no time!
• Family-Friendly: The flavors are mild yet satisfying—perfect for even the pickiest eaters.
• Make-Ahead Convenience: You can prepare this salad in advance—just add the dressing right before serving.
• Versatile Serving Options: Enjoy it warm or cold; it’s delicious either way!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that make this Fall Pasta Salad shine! Each component brings something unique to the table, from the savory roasted veggies to the creamy goat cheese.

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 a 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

One of the best things about this recipe is its flexibility! Feel free to mix things up according to your taste or what you have on hand.

• Add some crunch: Toss in some toasted walnuts or pecans for an extra layer of flavor and texture.
• Change up the cheese: If goat cheese isn’t your thing, try using feta or even a vegan cheese alternative.
• Boost the greens: Add in some spinach or arugula for added nutrition and color.
• Switch up the fruit: Use pears instead of apples for a different fruity twist!

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Roast Your Veggies

Preheat your oven to 400℉ (200°C) and prepare your baking sheet with greased parchment paper. Dice your butternut squash, Brussels sprouts, and apples. Roasting these veggies brings out their natural sweetness and adds depth to your salad. Toss them on a baking sheet with olive oil, thyme, salt, and pepper. Bake for 20 minutes before adding apples—this ensures everything becomes perfectly tender without overcooking.

Step 2: Cook Your Pasta

While your veggies are roasting away in the oven, bring a large pot of salted water to boil. Add your pasta and cook according to package instructions—this is where you can achieve that perfect al dente texture! Drain it when done but save a tablespoon of pasta water. Tossing your pasta in olive oil or that saved water after draining helps prevent sticking while cooling.

Step 3: Make Your Dressing

In a small bowl or measuring cup, combine all dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper. Whisk until well combined—this dressing is what ties all those lovely flavors together!

Step 4: Assemble Your Salad

Once everything has cooled down a bit from roasting (you don’t want melted cheese!), grab a large bowl. Add in your cooled pasta along with roasted veggies, crumbled goat cheese (or feta), and cranberries if you’re using them. Pour on that delicious dressing we made earlier and toss gently until everything is well coated.

Step 5: Serve and Enjoy!

Your Fall Pasta Salad with Butternut Squash and Brussels is ready! If you’re making this ahead of time for an event or gathering, just wait until right before serving to add the cheese and dressing—this keeps everything fresh! Enjoy this delightful dish at any occasion; it’s sure to be a hit!

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

Creating the perfect Fall Pasta Salad is a delightful experience that can be enhanced with a few handy tips!

• Choose the Right Pasta: Opt for pasta shapes like rotini or farfalle that hold onto the dressing and ingredients better, making every bite flavorful.
• Roast Until Golden: Ensure your veggies are roasted until they have a nice golden color. This caramelization brings out their natural sweetness and adds depth to the salad.
• Let It Cool: Allow your roasted vegetables to cool before mixing them with the pasta. This prevents the cheese from melting and keeps the salad fresh and vibrant.
• Adjust the Dressing to Taste: Don’t hesitate to tweak the maple dijon dressing according to your preference. Add more maple syrup for sweetness or extra mustard for a tangy kick.
• Make It Ahead of Time: This salad tastes even better after sitting for a while as the flavors meld together. Prepare it a few hours in advance, but remember to add the goat cheese right before serving!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This pasta salad not only looks stunning but also provides versatility in serving! Here are some ideas to present this delicious dish beautifully.

Garnishes

• Chopped Fresh Herbs: Sprinkle extra fresh thyme or parsley on top just before serving for a burst of freshness and color.
• Toasted Nuts: Add some toasted walnuts or pecans for an irresistible crunch that complements the creamy goat cheese perfectly.

Side Dishes

• Roasted Vegetable Medley: A colorful assortment of seasonal vegetables roasted with olive oil and herbs enhances the fall theme while complementing your pasta salad beautifully.
• Quinoa Pilaf: A nutty quinoa pilaf cooked with vegetable broth and mixed with dried fruits like cranberries creates a hearty side that balances well with your salad’s flavors.
• Simple Green Salad: A light green salad dressed with lemon vinaigrette can provide a refreshing contrast to the richness of the pasta salad, making for a well-rounded meal.

With these tips and serving ideas, you’re all set to impress at your next gathering or simply enjoy a lovely meal at home! Happy cooking!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! You can make it in advance, store it properly, and enjoy it throughout the week. Here’s how to keep it fresh.

Storing Leftovers

• Store the salad in an airtight container in the refrigerator.
• It will stay fresh for up to three days.
• If possible, keep the dressing separate until you’re ready to serve to maintain the salad’s crispness.

Freezing

• This salad is best enjoyed fresh, so freezing is not recommended due to the texture changes in the pasta and vegetables.
• If you must freeze, omit adding the goat cheese and dressing before freezing.
• Thaw overnight in the refrigerator when you’re ready to enjoy it again.

Reheating

• To reheat, gently warm individual portions in the microwave for about 30 seconds to 1 minute, stirring occasionally.
• If you prefer, serve it cold right out of the fridge for a refreshing taste!

FAQs

Here are some common questions about this recipe that may help you.

Can I use different pasta for this Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Any short pasta shape will work well. Feel free to experiment with whole grain or gluten-free options as per your dietary needs.

How can I customize my Fall Pasta Salad with Butternut Squash and Brussels?

You can add other seasonal veggies like roasted carrots or sweet potatoes. Nuts like walnuts or pecans add a delightful crunch too!

Is this Fall Pasta Salad suitable for meal prep?

Yes! This recipe is perfect for meal prep and can be stored for several days in the fridge. Just add dressing right before serving for best results.

Can I make this salad vegan-friendly?

Certainly! You can substitute the goat cheese with a plant-based cheese alternative or omit it altogether. The salad will still be packed with flavor!

Final Thoughts

I hope you’re as excited about this Fall Pasta Salad with Butternut Squash and Brussels as I am! It’s a beautiful representation of fall flavors that’s perfect for gatherings or just an easy lunch at home. The combination of roasted veggies, crisp apples, and creamy cheese makes this dish truly special. Enjoy making it, and don’t forget to share your experience. Happy cooking!