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Fall Pasta Salad with Butternut Squash and Brussels

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This Fall Pasta Salad with Butternut Squash and Brussels is the perfect dish to celebrate the flavors of autumn. Featuring roasted butternut squash and Brussels sprouts, this salad is a delightful medley of sweetness and earthiness, complemented by crunchy apples and tender pasta. Tossed in a zesty maple Dijon dressing, it’s not only visually stunning but also easy to prepare, making it an ideal choice for family gatherings or meal prep throughout the week. Enjoy it warm or cold; either way, it’s bound to impress your guests!

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 (or 1 tsp dried thyme)
  • 4 oz goat cheese (or feta cheese)
  • ¼ cup balsamic vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with greased parchment paper.
  2. Dice the butternut squash and Brussels sprouts. Toss them on the baking sheet with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples to the vegetables and roast for an additional 10 minutes until tender.
  4. Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and toss with a tablespoon of reserved pasta water or olive oil to prevent sticking.
  5. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper to make the dressing.
  6. In a large bowl, combine roasted vegetables with pasta and crumbled goat cheese. Drizzle with dressing and toss gently until well coated.

Nutrition

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