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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels Bliss

This Fall Pasta Salad with Butternut Squash and Brussels is a hearty, healthy dish bursting with autumn flavors.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 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.
For the Maple Dijon Vinaigrette
  • 3 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Maple Syrup
  • 1 clove Garlic Minced.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Cooking Pot
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400℉ (200°C). Line a baking sheet with parchment paper.
  2. Dice the butternut squash into 1-inch cubes and halve the Brussels sprouts. Chop the Honeycrisp apple into bite-sized pieces.
  3. Combine the diced butternut squash and halved Brussels sprouts in a bowl. Drizzle with olive oil, season with thyme, salt, and pepper, and toss until evenly coated. Spread on the baking sheet and roast for 20 minutes.
  4. Add the diced apples to the baking sheet and roast for an additional 10 to 15 minutes.
  5. Cook the rotini pasta in boiling salted water according to package instructions until al dente. Drain and drizzle lightly with olive oil.
  6. Whisk together the vinaigrette ingredients in a small bowl until smooth.
  7. Combine the cooled pasta, roasted vegetables, diced apples, goat cheese, and dried cranberries in a large bowl.
  8. Pour the vinaigrette over the salad mixture and toss gently to coat.
  9. Serve warm or refrigerate for later. If making ahead, store goat cheese and dressing separately.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 300mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This salad is versatile; consider adding grilled chicken or swapping in different cheeses. It’s also better the next day as the flavors deepen.

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