Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful blend of seasonal flavors, making it the perfect dish for gatherings or a simple lunch. With roasted Brussels sprouts, tender butternut squash, and crisp apples, this salad brings the essence of fall to your table. Topped with creamy goat cheese and a maple dijon dressing, it’s both satisfying and refreshing.

Why You’ll Love This Recipe

• Flavorful Ingredients – The combination of roasted vegetables and fresh fruits creates a rich flavor profile that celebrates autumn.
• Versatile Dish – Perfect as an appetizer, side dish, or light lunch; it fits seamlessly into any meal plan.
• Easy Preparation – With straightforward instructions, you can whip this up in no time, making it ideal for busy weeknights or casual gatherings.
• Healthy and Nourishing – Packed with nutrients from the veggies and healthy fats from olive oil, it’s a wholesome choice for your diet.
• Make-Ahead Friendly – This salad can be prepared in advance; just add the dressing before serving to keep it fresh.

Tools and Preparation

To create this delicious salad, you’ll need some essential kitchen tools. Having the right equipment will make your preparation smoother.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Mixing bowl
• Whisk

Importance of Each Tool

• Large pot – Essential for boiling pasta evenly without overcrowding.
• Baking sheet – A must for roasting vegetables; it allows for even cooking and easy cleanup.
• Mixing bowl – Perfect for combining ingredients without spilling, ensuring a well-mixed salad.
• Whisk – Ideal for emulsifying the dressing ingredients smoothly.

Ingredients

For this vibrant Fall Pasta Salad with Butternut Squash and Brussels, gather the following ingredients:

Pasta and Vegetables

• 8 oz pasta, dry (I use rotini pasta)
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (I use honeycrisp)
• 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)

Seasonings and Cheese

• 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)

Dressing Ingredients

• 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

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat the Oven

Preheat the oven to 400℉ (200°C). Prepare a baking sheet with greased parchment paper for easy clean-up. Dice the butternut squash, Brussels sprouts, and apple.

Step 2: Roast the Vegetables

Add the butternut squash and Brussels sprouts to the baking sheet. Coat them in olive oil, fresh thyme, salt, and pepper. Bake in the oven for 20 minutes. After 20 minutes, scoot the vegetables over and add the diced apples. Cook for another 10-15 minutes or until everything is fork-tender. Remember that cooking times may vary depending on your oven.

Step 3: Cook the Pasta

While the veggies roast, bring water to a boil in a large pot over medium-high heat. Add some salt to the water before adding your pasta. Cook according to package instructions; if you prefer al dente pasta, cook it 1-2 minutes less than recommended. Drain excess water while saving about a tablespoon of pasta water. Toss cooked pasta with a drizzle of olive oil or reserved pasta water to let it cool.

Step 4: Prepare the Maple Dressing

In a small bowl or measuring cup, combine all dressing ingredients: extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper. Whisk together until well-emulsified—this should take about one minute.

Step 5: Assemble Your Salad

Once your veggies have cooled down after roasting, it’s time to assemble! In a large bowl combine cooled pasta with roasted veggies, goat cheese (and dried cranberries if using). Pour on your dressing and toss everything together until well coated.

Step 6: Serve Tips

If preparing this salad ahead of time, wait until serving to add goat cheese and dressing to maintain freshness. For those festive occasions like Thanksgiving—consider using colorful pasta for an extra pop!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a versatile dish that can be served in various ways. Whether for a festive gathering or a simple lunch, you can enhance its appeal with these serving suggestions.

As a Main Course

• Pair it with grilled chicken or turkey for a satisfying meal.
• Serve it warm for a cozy dinner option during chilly days.

As a Side Dish

• Complement your favorite roasted meats with this colorful salad.
• Perfect alongside soups, adding texture and flavor contrast.

For Meal Prep

• Store in individual containers for quick grab-and-go lunches.
• Make it ahead of time and enjoy it cold or at room temperature.

At Potlucks

• Present it in a large bowl garnished with extra goat cheese for visual appeal.
• Offer it alongside bread rolls to round out the meal.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

Making this pasta salad even better is easy with a few simple tips. Here are some ideas to elevate your dish.

• Use seasonal ingredients: Incorporate other fall veggies like kale or sweet potatoes to enhance flavor and nutrition.
• Adjust the dressing: Feel free to tweak the maple dijon dressing by adding more maple syrup for sweetness or balsamic vinegar for tanginess.
• Add crunch: Toss in some toasted nuts or seeds like walnuts or pumpkin seeds for added texture.
• Experiment with cheese: Swap goat cheese for feta or a plant-based alternative to suit your taste preferences.
• Serve chilled: For optimal flavor, allow the salad to chill in the fridge for an hour before serving; this helps the flavors meld together beautifully.

Best Side Dishes for Fall Pasta Salad with Butternut Squash and Brussels

Pairing side dishes with your fall pasta salad can enhance the dining experience. Here are some excellent options to consider.

1. Roasted Vegetables: A mix of seasonal vegetables such as carrots, beets, and parsnips complements the flavors in the salad beautifully.
2. Garlic Bread: Crispy, buttery garlic bread adds a delightful crunch and richness that balances the freshness of the salad.
3. Quinoa Salad: A light quinoa salad mixed with herbs and lemon provides additional protein while keeping things vibrant and fresh.
4. Stuffed Peppers: Colorful stuffed bell peppers filled with rice, beans, and spices make a hearty side that pairs well with pasta salad.
5. Grilled Chicken Skewers: Marinated chicken skewers offer an easy-to-eat option that brings protein into your meal without overshadowing the pasta salad.
6. Savory Scones: Herb-infused scones add an unexpected twist while enhancing your autumn-themed menu.

Common Mistakes to Avoid

When preparing your Fall Pasta Salad with Butternut Squash and Brussels, avoid these common pitfalls for the best results.

• Skipping the roasting step: Roasting the vegetables enhances their flavors. Don’t skip it; it adds depth to your salad.
• Overcooking the pasta: Cooking pasta too long makes it mushy. Aim for al dente by checking a minute or two before the package instructions suggest.
• Ignoring seasoning: Lack of seasoning can lead to blandness. Season every layer—pasta, veggies, and dressing—for a flavor-packed dish.
• Adding dressing too early: If making ahead, wait to add the dressing until just before serving. This keeps everything fresh and prevents sogginess.
• Not letting the veggies cool: Adding hot veggies directly into the salad can wilt the greens. Allow them to cool for a perfect texture contrast.
• Forgetting about customization: Don’t hesitate to experiment! You can swap ingredients based on what you have on hand or personal preferences.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the fridge.
• Enjoy within 3-4 days for optimal freshness.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• It’s best not to freeze this salad due to the texture changes in pasta and vegetables.
• If necessary, freeze without dressing for up to 2 months.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl, cover loosely, and heat in 30-second intervals until heated evenly.
• Stovetop: Warm gently in a skillet over low heat, stirring occasionally. Add a splash of broth if needed.

Frequently Asked Questions

Here are some common questions about the Fall Pasta Salad with Butternut Squash and Brussels.

Can I use different types of pasta?

Yes! Feel free to substitute other pasta shapes like penne or fusilli based on your preference.

What can I substitute for goat cheese?

Feta cheese is a great alternative if you prefer a different flavor profile or texture in your salad.

How long does this salad last?

The salad stays fresh for about 3-4 days when stored properly in the refrigerator.

Can I make this salad vegan?

Absolutely! Omit the goat cheese or replace it with a plant-based cheese alternative for a vegan option.

What variations can I try?

You can add nuts for crunch or swap apples with pears for a different sweetness in your Fall Pasta Salad with Butternut Squash and Brussels.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also highly versatile. With its cozy flavors, it’s perfect for gatherings or as a satisfying lunch. Feel free to customize it by adding your favorite seasonal ingredients!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Fall Pasta Salad with Butternut Squash and Brussels

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• Author: Amelia
• Total Time: 50 minutes
• Yield: Serves approximately 4 people 1x

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Description

Discover the vibrant flavors of autumn with this Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This delightful dish combines roasted veggies, crisp apples, and creamy goat cheese, all tossed in a tangy maple Dijon dressing. Perfect for gatherings or a light lunch, this salad is not only visually appealing but also packed with nutrients. Its versatility allows it to shine as a main course or side dish, making it an essential recipe for your fall menu. Enjoy the cozy essence of the season in every bite!

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Ingredients

Scale 1x2x3x

• 8 oz rotini pasta
• 2 cups diced Brussels sprouts
• 2 cups diced butternut squash
• 2 cups diced honeycrisp apple
• 4 oz goat cheese or feta
• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp maple syrup
• 1 clove garlic, minced
• 1 Tbsp fresh thyme, chopped or 1 tsp dried thyme
• 1 tsp kosher salt
• ½ tsp black pepper

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Instructions

1. Preheat the oven to 400°F (200°C) and prepare a baking sheet with greased parchment paper.
2. Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
3. Add diced apples to the baking sheet and roast for an additional 10–15 minutes until tender.
4. Cook pasta according to package instructions; drain and toss with olive oil.
5. In a small bowl, whisk together dressing ingredients until well combined.
6. In a large bowl, mix cooled pasta with roasted vegetables and goat cheese. Drizzle with dressing and toss to combine.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main/Side
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: About 1½ cups (350g)
• Calories: 380
• Sugar: 10g
• Sodium: 290mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 11g
• Cholesterol: 15mg