Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delightful dish that celebrates the flavors of fall, then this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This recipe combines roasted Brussels sprouts and sweet butternut squash with crisp apples, creating a medley of textures and tastes that is perfect for any occasion. Whether you’re enjoying a cozy dinner at home or sharing it at a family gathering, this salad brings warmth and comfort to the table.

What I love most about this pasta salad is how simple yet satisfying it is. The vibrant colors and hearty ingredients make it not only visually appealing but also packed with nutrients. It’s an excellent choice for busy weeknights or meal prep since it keeps well in the fridge. Let’s dive into why you’ll love making this dish!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few simple steps, you can whip up this delicious salad in no time—perfect for those hectic days.
• Family-Friendly Appeal: Even picky eaters will enjoy the sweet taste of roasted veggies paired with tender pasta!
• Make-Ahead Convenience: This salad stores beautifully, so you can prepare it in advance for lunches or gatherings.
• Delicious Flavor: The combination of maple dijon dressing and creamy goat cheese elevates the dish, making each bite a treat.
• Seasonal Ingredients: Celebrate fall flavors with fresh produce that’s both nutritious and delicious.

Ingredients You’ll Need

Gather these simple, wholesome ingredients to create your Fall Pasta Salad with Butternut Squash and Brussels. Each element complements the others, making for a hearty and flavorful dish.

For the Salad:

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use a honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 4 oz goat cheese, more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)

For the Dressing:

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

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what you have on hand.

• Add Nuts: Toss in some toasted walnuts or pecans for an extra crunch.
• Swap the Cheese: If goat cheese isn’t your favorite, feta cheese works beautifully too!
• Use Different Veggies: Try adding roasted carrots or sweet potatoes for added flavor and nutrition.
• Make It Vegan: Omit the cheese and swap in a plant-based dressing to keep it light and dairy-free.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Start by preheating your oven to 400℉ (200°C). Preparing your baking sheet with greased parchment paper will make clean-up a breeze later on!

Step 2: Roast the Vegetables

Dice your butternut squash, Brussels sprouts, and apple. Spread the squash and Brussels sprouts onto your baking sheet, drizzle them with olive oil, sprinkle in fresh thyme along with salt and pepper. Bake them for about 20 minutes before adding the apples. This roasting process brings out their natural sweetness—trust me; it’s worth it!

Step 3: Cook Your Pasta

While those veggies are roasting away, bring a large pot of salted water to boil. Add your pasta according to package instructions. To achieve an al dente texture—just how I like my pasta—cook for 1-2 minutes less than directed. Remember to save a tablespoon of pasta water before draining; this little tip helps keep your salad moist!

Step 4: Whip Up the Dressing

In a small bowl or measuring cup, whisk together all the dressing ingredients until they’re well combined. This homemade dressing adds such a delightful zing to our salad!

Step 5: Combine Everything!

Once all your ingredients are ready and cooled down slightly, it’s time to assemble! In a large bowl, mix together the cooled pasta, roasted veggies, goat cheese (and cranberries if you’re using them). Drizzle over that delicious maple dijon dressing and toss until everything is beautifully coated.

Step 6: Serve & Enjoy

If you’re preparing this ahead of time, hold off on adding the goat cheese and dressing until just before serving. And here’s a fun tip: if you’re serving this as part of your Thanksgiving spread, consider using colorful pasta for an even more festive touch!

Now go ahead and enjoy every bite of this comforting Fall Pasta Salad with Butternut Squash and Brussels!

Pro Tips for Making Fall Pasta Salad with Butternut Squash and Brussels

Creating the perfect Fall Pasta Salad is all about enhancing the flavors and textures. Here are some tips to help you achieve a delightful dish that everyone will love!

• Choose the Right Pasta: Opt for rotini or other shapes that hold dressing well. This ensures each bite is flavorful and satisfying, making your salad even more enjoyable.

• Don’t Skip the Roasting: Roasting the butternut squash and Brussels sprouts caramelizes their natural sugars, adding depth and richness to the salad. The result is a warm, comforting flavor profile that’s perfect for fall.

• Let It Cool: Allow roasted vegetables to cool before mixing them with the pasta. This prevents wilting and helps maintain a pleasant texture throughout the dish.

• Make Ahead: Prepare the salad a few hours in advance, but add goat cheese and dressing right before serving. This keeps everything fresh and prevents sogginess, ensuring your salad looks beautiful on the table.

• Experiment with Texture: Consider adding nuts or seeds for an extra crunch. Walnuts or pumpkin seeds not only boost nutrition but also provide a satisfying contrast to the creamy goat cheese.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Presentation can elevate your Fall Pasta Salad from ordinary to extraordinary! Here are some creative ideas for serving this delicious dish at your next gathering or family meal.

Garnishes

• Fresh Herbs: Sprinkle chopped parsley or additional fresh thyme over the top for a pop of color and freshness.
• Crumbled Cheese: Add extra goat cheese or feta on top just before serving to enhance flavor and create an appealing visual contrast.
• Toasted Nuts: A handful of toasted walnuts or pecans not only adds a lovely crunch but also complements the autumn theme beautifully.

Side Dishes

• Roasted Vegetable Medley: Roasting seasonal vegetables like carrots, sweet potatoes, and parsnips brings out their sweetness. This simple side mirrors the flavors in your pasta salad while adding variety to your meal.

• Mixed Green Salad: A light mixed green salad dressed in a citrus vinaigrette offers a refreshing counterpoint to the richness of your pasta dish. Toss in some sliced almonds or sunflower seeds for added texture.

• Quinoa Pilaf: Fluffy quinoa cooked with vegetable broth, herbs, and spices creates a hearty side that complements your pasta salad without overpowering it. It’s nutritious and filling!

• Baked Sweet Potatoes: Simple baked sweet potatoes topped with olive oil, salt, and pepper provide a sweet element that pairs wonderfully with the savory notes of your pasta salad.

With these tips and serving suggestions, you’re all set to enjoy a delightful meal that celebrates all the wonderful flavors of fall! Happy cooking!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is perfect for meal prep! You can make it ahead of time, allowing the flavors to meld beautifully. Here’s how to store it properly.

Storing Leftovers

• Store any leftover salad in an airtight container in the fridge.
• It will stay fresh for up to 3 days.
• If you have added goat cheese, consider storing it separately and adding it just before serving.

Freezing

• This salad is best enjoyed fresh, but if you want to freeze it:
• Store only the pasta and veggies in a freezer-safe container.
• Leave out the cheese and dressing; they do not freeze well.
• It can be frozen for up to 2 months.

Reheating

• If you prefer your pasta warm, reheat the pasta and veggies gently:
• Use a microwave or stovetop with a splash of water to steam them back to warmth.
• Avoid reheating with dressing or cheese already added to maintain texture.

FAQs

Here are some common questions about this delicious dish!

Can I make this Fall Pasta Salad with Butternut Squash and Brussels ahead of time?

Absolutely! This salad can be prepared a day in advance. Just keep the dressing and goat cheese separate until you’re ready to serve for maximum freshness.

What are some variations of the Fall Pasta Salad with Butternut Squash and Brussels?

You can customize this salad by adding nuts like walnuts or pecans for added crunch, or swapping goat cheese for feta or vegan cheese alternatives. Seasonal veggies also work great!

How do I ensure my butternut squash is tender in the pasta salad?

Make sure to roast the butternut squash until fork-tender, usually around 20-25 minutes. A little olive oil helps with roasting too!

Can I use a different type of pasta for this recipe?

Certainly! Feel free to swap rotini for any short pasta shape like fusilli or penne. Just adjust cooking times as needed based on package instructions.

Is it possible to make this dish vegan?

Yes! You can easily adapt this recipe by omitting the goat cheese or substituting it with a plant-based alternative, ensuring everyone can enjoy it!

Final Thoughts

I hope you find joy in making this Fall Pasta Salad with Butternut Squash and Brussels! It’s not just a dish; it’s a celebration of flavors that captures the essence of fall. Whether you’re preparing it for a holiday gathering or enjoying it as a simple lunch, I know you’ll love how delicious and colorful it is. Happy cooking, and don’t forget to share your culinary creations!