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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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This Fall Pasta Salad with Butternut Squash and Brussels is a vibrant celebration of autumn flavors, perfect for any gathering or a cozy lunch at home. Featuring roasted Brussels sprouts and sweet butternut squash, this dish harmonizes beautifully with crisp apples and fresh thyme. Tossed with tender rotini pasta and topped with creamy goat cheese and a delightful maple dijon dressing, this salad is both satisfying and refreshing. Easy to prepare, it’s customizable to suit your taste preferences, making it an ideal addition to your fall menu.

Ingredients

Scale
  • 8 oz dry rotini pasta
  • 2 cups brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups apple, diced
  • 1 Tbsp fresh thyme, chopped
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 oz goat cheese, more for topping
  • ¼ cup dried cranberries (optional)
  • ⅓ cup extra-virgin olive oil (for dressing)
  • ¼ cup balsamic vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • ½ tsp kosher salt (for dressing)
  • ¼ tsp black pepper (for dressing)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the butternut squash and brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
  3. Add the diced apples to the baking sheet and roast for an additional 10-15 minutes until tender.
  4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and toss in olive oil.
  5. In a bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
  6. Combine cooled pasta, roasted vegetables, goat cheese, and cranberries in a large bowl. Drizzle with dressing and toss gently before serving.

Nutrition

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