Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant and cozy dish perfect for cooler days. Combining roasted vegetables, crisp apples, tangy goat cheese, and a maple dijon vinaigrette, it’s a flavorful celebration of autumn in every bite.

Ingredients

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (such as Honeycrisp)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 oz goat cheese, plus extra for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Maple Dijon Vinaigrette Dressing:

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 400℉ (200°C) and line a baking sheet with greased parchment paper. Dice the butternut squash, Brussels sprouts, and apple.
2. Step 2: Toss the butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
3. Step 3: Push the vegetables to one side, add the diced apples to the baking sheet, and roast for another 10-15 minutes until all are fork-tender.
4. Step 4: While the vegetables roast, cook the pasta according to package instructions in salted boiling water. For al dente, cook 1-2 minutes less than recommended. Drain, reserving about a tablespoon of pasta water, then toss with a drizzle of olive oil or reserved water. Allow to cool.
5. Step 5: Prepare the maple dijon vinaigrette by whisking together olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, salt, and pepper until emulsified.
6. Step 6: Once the roasted vegetables have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour the dressing over and toss gently to coat.
7. Step 7: For best flavor, add the goat cheese and dressing just before serving if making the salad ahead of time. Serve as a colorful and comforting fall side or main dish.

Tips & Variations

• Use a mix of colorful pasta for an eye-catching presentation, especially for holiday meals.
• Swap goat cheese with feta for a slightly different tang and texture.
• Add toasted pecans or walnuts for extra crunch and nuttiness.
• Use dried thyme if fresh is unavailable, but reduce quantity as dried herbs are more concentrated.
• For a vegan version, omit the cheese and use a maple vinaigrette without mustard or replace with a mustard-free alternative.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If prepared in advance, keep the dressing and goat cheese separate and add them just before serving to maintain freshness. Reheat the pasta and roasted vegetables slightly if desired or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like penne, fusilli, or farfalle works well in this salad. Choose your favorite shape for texture and appearance.

Is it necessary to roast the vegetables?

Roasting enhances the natural sweetness and adds depth of flavor, but you can steam or sauté the vegetables if short on time. Roasting is recommended for best taste.

Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant, seasonal dish perfect for autumn gatherings. It combines roasted butternut squash, Brussels sprouts, and crisp apples with rotini pasta, tossed in a maple dijon vinaigrette and topped with creamy goat cheese and dried cranberries for a delightful balance of sweet, savory, and tangy flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (Honeycrisp recommended)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 oz goat cheese, plus more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For Maple Dijon Vinaigrette Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Preheat and Prepare Vegetables: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper to ensure easy clean-up. Dice the butternut squash, Brussels sprouts, and apple into bite-sized pieces.
2. Roast Vegetables: Place the diced butternut squash and Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, sprinkle with fresh thyme, kosher salt, and black pepper, then toss to coat evenly. Roast in the oven for 20 minutes. After 20 minutes, push the vegetables to one side of the pan and add the diced apples. Continue roasting for another 10-15 minutes or until all the vegetables and apples are fork-tender and slightly caramelized.
3. Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil over medium-high heat. Add the rotini pasta and cook according to package instructions, aiming for al dente by cooking 1-2 minutes less than recommended. Drain the pasta, reserving about a tablespoon of pasta water. Toss the drained pasta with a drizzle of olive oil or reserved pasta water to prevent sticking and let it cool.
4. Make Maple Dijon Vinaigrette: In a small bowl or measuring cup, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until the dressing is well emulsified, about 1 minute.
5. Assemble the Salad: Once the roasted vegetables have cooled, combine them in a large bowl with the cooled pasta, goat cheese, and dried cranberries if using. Pour the maple dijon vinaigrette over the salad and toss gently to coat everything evenly.
6. Serving Tip: For best results, if preparing in advance, hold off on adding the goat cheese and dressing until right before serving to maintain freshness and texture. Consider using colorful pasta for a festive look perfect for holiday meals like Thanksgiving.

Notes

• Use colorful pasta to enhance the visual appeal for festive occasions.
• If preparing the salad ahead of time, add goat cheese and dressing just before serving.
• Cooking times for roasting may vary depending on the size of diced vegetables, so test for fork tenderness.
• Substitute goat cheese with feta cheese if preferred.
• Save some pasta water to help coat the pasta and prevent it from sticking once drained.

Keywords: fall pasta salad, butternut squash pasta salad, Brussels sprouts salad, maple dijon dressing, roasted vegetable salad, autumn salad, Thanksgiving pasta salad, vegetarian pasta salad