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