Name: Fall Pasta Salad with Butternut Squash and Brussels Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 ounces Rotini Pasta (This shape holds the dressing perfectly.); 2 cups Brussels Sprouts (Halved.); 2 cups Butternut Squash (Diced.); 1 each Honeycrisp Apple (Chopped.); 1 tablespoon Fresh Thyme (Use dried thyme if fresh isn’t available.); 3 tablespoons Extra-Virgin Olive Oil (For dressing and roasting.); 1 teaspoon Kosher Salt; 1 teaspoon Black Pepper; 4 ounces Goat Cheese (Crumbled; can substitute with feta or omit for vegan options.); 1 cup Dried Cranberries (Optional.); 3 tablespoons Extra-Virgin Olive Oil; 2 tablespoons Balsamic Vinegar; 1 tablespoon Dijon Mustard; 1 tablespoon Maple Syrup; 1 clove Garlic (Minced.)

As I nestled into my cozy kitchen one crisp autumn afternoon, the rich scent of roasted butternut squash filled the air, wrapping me in a comforting embrace. This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is my go-to way to celebrate the season—it’s hearty, healthy, and boasts an impressive blend of flavors. With minimal prep work, this vibrant salad showcases the best of autumn’s bounty, making it a perfect choice for a quick lunch or a memorable gathering dish. Imagine tender pasta intertwined with earthy Brussels sprouts and the sweetness of roasted squash, all drizzled with a delightful maple dijon vinaigrette. Ready to elevate your seasonal cooking and impress your loved ones? Let’s dive into this colorful medley!

Why is this salad a must-try?

Flavor Explosion: Each bite delivers a delightful mix of sweet and savory, thanks to the roasted butternut squash and zesty maple dijon vinaigrette.
Seasonal Goodness: Embrace fall with this vibrant salad that celebrates the best seasonal produce.
Versatile and Adaptable: The recipe easily accommodates various substitutions, ensuring everyone at your table is satisfied. Try adding grilled chicken or swapping in different cheeses!
Quick Prep Time: Minimal prep means you can enjoy this dish without spending hours in the kitchen.
Crowd-Pleasing Appeal: Perfect for potlucks and gatherings, this hearty salad is sure to impress guests or brighten up your lunch. Pair it with a Cucumber Pasta Salad for an additional side!

Fall Pasta Salad Ingredients

• The key to a delicious Fall Pasta Salad with Butternut Squash and Brussels Sprouts is right here!

For the Salad

Rotini Pasta – This shape holds the dressing perfectly for a flavor-packed bite.
Brussels Sprouts – Adds an earthy flavor; substitute with broccoli or carrots if desired.
Butternut Squash – Roasting brings out its natural sweetness, contributing to the salad’s depth.
Honeycrisp Apple – Provides a refreshing crunch; other firm apples can be used as substitutes.
Fresh Thyme – Offers a lovely aromatic touch; use dried thyme if fresh isn’t available.
Extra-Virgin Olive Oil – Essential for dressing and roasting, delivering rich flavor and moisture.
Kosher Salt & Black Pepper – Key for seasoning; ensure your flavors shine through!
Goat Cheese – Creamy and tangy; feta works as a delicious alternative or omit for vegan options.
Dried Cranberries (optional) – A sweet-tart contrast that balances the salad beautifully.

For the Maple Dijon Vinaigrette

Extra-Virgin Olive Oil – The base that makes the dressing silky and smooth.
Balsamic Vinegar – Adds a delightful acidity that complements the sweetness of squash.
Dijon Mustard – Imparts tanginess and helps blend the dressing.
Maple Syrup – Sweetens the vinaigrette, perfectly balancing the flavors.
Garlic – For an aromatic intensity that elevates the entire dish.

Step‑by‑Step Instructions for Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven
Begin by preheating your oven to 400℉ (200°C). While the oven warms up, line a baking sheet with parchment paper for easy cleanup. This step is essential for creating perfectly roasted vegetables that contribute deep flavors to your Fall Pasta Salad with Butternut Squash and Brussels.

Step 2: Prepare the Vegetables
Next, take your butternut squash and Brussels sprouts. Dice the squash into 1-inch cubes and halve the Brussels sprouts. After prepping these ingredients, also chop your Honeycrisp apple into bite-sized pieces. This colorful medley ensures each element shines in the salad, balancing sweetness and earthiness.

Step 3: Season and Roast
In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Drizzle with extra-virgin olive oil and season with fresh thyme, kosher salt, and black pepper. Toss everything until evenly coated, then transfer to the prepared baking sheet. Roast for 20 minutes or until the vegetables are golden brown and fork-tender, stirring halfway through for even cooking.

Step 4: Add Apples and Continue Roasting
Once the initial roasting time is up, add the diced apples to the baking sheet. Return to the oven and roast for an additional 10 to 15 minutes. Keep an eye on them; you want the apples to soften slightly while adding a delicious sweetness to your Fall Pasta Salad, enhancing the overall flavor.

Step 5: Cook the Pasta
While the vegetables and apples roast, bring a pot of salted water to a boil. Add in your rotini pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Once cooked, drain and lightly drizzle with olive oil to prevent sticking. Set aside to cool.

Step 6: Whisk the Vinaigrette
As the pasta cools, whisk together the ingredients for the maple Dijon vinaigrette in a small bowl. Combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, and minced garlic. The vinaigrette should be smooth and well-emulsified, creating a perfect balance to dress your Fall Pasta Salad.

Step 7: Combine the Salad
In a large mixing bowl, combine the cooled rotini pasta, roasted vegetables, diced apples, crumbled goat cheese, and optional dried cranberries. The warmth from the vegetables will slightly melt the cheese, creating a delightful creaminess in your Fall Pasta Salad with Butternut Squash and Brussels, making every bite irresistible.

Step 8: Dress the Salad
Pour the whisked maple Dijon vinaigrette over the salad mixture. Toss everything gently but thoroughly, ensuring all ingredients are evenly coated with the dressing. This step is crucial for flavor, allowing the nutty and sweet notes to permeate throughout your salad.

Step 9: Serve or Store
You can serve the Fall Pasta Salad immediately while still warm, or refrigerate it for later. If making ahead of time, store the goat cheese and dressing separately to keep flavors fresh until serving. This colorful, nutritious dish is perfect for gatherings or as a hearty lunch option!

What to Serve with Fall Pasta Salad with Butternut Squash and Brussels

Enhance your autumn dining experience with these delightful pairings that complement the vibrant flavors of this hearty salad.

Creamy Garlic Bread: The buttery richness balances the salad’s earthy tones, making every bite even more comforting.
Roasted Chicken Thighs: The savory, crispy skin adds a wonderful contrast, turning your meal into a satisfying feast fit for family gatherings.
Quinoa Salad: This nutty side mirrors the salad’s wholesome ingredients and offers a delightful textural contrast without overpowering it.
Apple Cider: A glass of this spiced beverage enhances the seasonal flavors found in the salad while keeping things refreshingly light.
Pumpkin Soup: A warm cup of creamy pumpkin soup echoes the autumn theme, providing warmth and depth that pairs beautifully with the salad’s bright notes.
Cheese Platter: Accompanying the salad with a variety of cheeses, like aged gouda or brie, invites indulgence and delightful tasting moments.
Lemon Tart: The tartness of a refreshing lemon dessert cleanses your palate and adds a zesty finish after the rich flavors of the salad.
Warm Dinner Rolls: Soft, pillowy rolls provide a comforting element, perfect for soaking up the delicious vinaigrette dressing.

Make Ahead Options

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a fantastic option for meal prep enthusiasts! You can roast the butternut squash and Brussels sprouts up to 24 hours in advance, allowing their flavors to intensify while keeping them just as delicious. Simply store them in an airtight container in the refrigerator. You can also cook the rotini pasta up to 3 days ahead, tossing it with a drizzle of olive oil to prevent sticking. When it’s time to serve, combine everything in a large bowl, add your diced apples, crumbled goat cheese, and the maple Dijon vinaigrette. Toss gently, and enjoy a delightful autumn meal with minimal effort!

Expert Tips for Fall Pasta Salad

Pasta Perfection: Drizzle olive oil on the drained rotini immediately after cooking. This helps prevent sticking and allows the pasta to absorb more flavor for your Fall Pasta Salad with Butternut Squash and Brussels.
Roasting Tips: Make sure to toss the vegetables halfway through roasting. This ensures maximum caramelization and even cooking, enhancing the earthy flavors of the Brussels sprouts and squash.
Cheese Choice: If you’re preparing the salad ahead of time, consider omitting the goat cheese until you’re ready to serve. This keeps it fresh and creamy without risk of becoming too soggy.
Substitution Savvy: Feel free to experiment! Swap out the apples with pears or use different nuts. These changes add unique flavors to your Fall Pasta Salad.
Dressing Up: Whisk your vinaigrette until it’s silky smooth. A well-emulsified dressing clings better to the pasta and veggies, ensuring every bite is flavorful and delicious.
Serving Suggestions: This salad tastes even better the next day! Let it chill in the fridge to deepen the flavors, making it an ideal make-ahead dish for gatherings.

Fall Pasta Salad with Butternut Squash Variations

Feel free to get creative with this recipe and make it your own; there are endless possibilities to explore!

Vegan Option: Swap goat cheese for a vegan feta or leave it out completely. The salad remains hearty and delicious without dairy.
Flavor Boost: Add a sprinkle of nutmeg or cinnamon to the roasted butternut squash for a hint of warmth that beautifully complements the fall vibe.
Extra Protein: Incorporate grilled chicken or chickpeas for added heartiness. This makes the salad a complete meal on its own, perfect for lunch!”
Fruit Substitution: Enjoy other seasonal fruits by swapping Honeycrisp apples for pears or even pomegranates for a burst of vibrant color and flavor.
Nuts for Crunch: Toss in some toasted walnuts or pecans for an extra crunch and an elegant finish, giving the salad an added layer of texture!
Heat Level: For those who love a kick, include a pinch of red pepper flakes in the vinaigrette or drizzle some sriracha on top before serving.
Crispy Element: Consider adding crispy fried shallots on top for a delightful crunch that contrasts beautifully with the tender vegetables.
Herb Variants: Feel free to swap fresh thyme with fresh rosemary or sage for a different aromatic experience that pairs beautifully with fall flavors.

Looking for more recipes to complement this salad? Try pairing it with a vibrant Street Corn Pasta Salad or a hearty Roasted Beet Salad to create a diverse spread that will impress your guests!

How to Store and Freeze Fall Pasta Salad

Fridge: Store the Fall Pasta Salad in an airtight container for up to 3-4 days. This way, the flavors will meld beautifully while keeping all ingredients fresh.
Cheese & Dressing Storage: Keep the goat cheese and maple dijon vinaigrette separate until ready to serve. This ensures the cheese stays creamy and the dressing remains vibrant.
Freezer: While it’s best fresh, you can freeze the roasted vegetables for up to 2 months. Just allow them to cool completely before sealing in a freezer-friendly bag.
Reheating: If reheating the salad is necessary, gently thaw the frozen veggies overnight in the fridge, then mix back into the salad just before serving for a fresh taste experience.

Fall Pasta Salad with Butternut Squash and Brussels Recipe FAQs

How do I choose ripe butternut squash?
Absolutely! When selecting butternut squash, look for ones with a tan, even skin without dark spots or blemishes. A ripe squash should feel heavy for its size and have a firm texture. Avoid those with soft spots, as they may be overripe or spoiling.

How should I store leftover Fall Pasta Salad?
To keep your Fall Pasta Salad fresh, store it in an airtight container in the refrigerator for up to 3-4 days. Be sure to keep the goat cheese and dressing separate until you’re ready to enjoy the salad to maintain the cheese’s creamy texture.

Can I freeze the Fall Pasta Salad?
While it’s best enjoyed fresh, you can freeze the roasted vegetables for up to 2 months. After roasting, let them cool completely and then place in a freezer-friendly bag. When ready to use, thaw them overnight in the refrigerator and mix them back into the salad. However, it is recommended to prepare the pasta salad fresh for the best taste.

What if my Brussels sprouts are bitter?
Very! If your Brussels sprouts end up tasting a bit bitter, try roasting them until nicely browned—they can develop a sweet, nutty flavor during cooking. Additionally, adding a drizzle of balsamic glaze or a sprinkle of sugar can balance out any bitter notes.

Are there any dietary considerations?
Certainly! For those with dairy allergies or following a vegan diet, you can easily omit the goat cheese or swap it for a vegan alternative. If you’re preparing the salad for gatherings, it’s great to inform your guests about potential allergens, such as nuts or cheese, especially if you’ve added any variations.

Could I add more protein to this salad?
The more the merrier! If you’re looking to boost the protein in your Fall Pasta Salad, consider adding grilled chicken, chickpeas, or roasted nuts like walnuts for a delightful crunch. This makes it heartier and more satisfying, suitable for a main dish!