Fall Pasta Salad with Butternut Squash and Brussels
If you’re in search of a cozy dish that captures the essence of autumn, this Fall Pasta Salad with Butternut Squash and Brussels is the perfect choice! This vibrant salad combines roasted Brussels sprouts and sweet butternut squash with crisp apples, creating a delightful medley of flavors and textures. Ideal for family gatherings or weeknight meals, this dish is not only visually appealing but also packed with nutrients. With its simple preparation and make-ahead convenience, you can easily enjoy this hearty salad any time. Let’s get started!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 1 Tbsp chopped fresh thyme
- 4 oz goat cheese or feta cheese
- ¼ cup dried cranberries (optional)
- For dressing: olive oil
- balsamic vinegar
- Dijon mustard
- maple syrup
- garlic
- salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Toss the diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for about 20 minutes; then add the apples for an additional 5 minutes.
- Meanwhile, cook the rotini pasta according to package instructions until al dente. Drain and reserve some pasta water.
- In a bowl, whisk together dressing ingredients until smooth.
- Once the roasted veggies have cooled slightly, combine them with the pasta in a large bowl along with goat cheese (and cranberries if using). Drizzle with dressing and mix well.
- Serve immediately or refrigerate until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg