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!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with greased parchment paper.
- Toss diced butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
- Add diced apples to the baking sheet and roast for an additional 10–15 minutes until tender.
- Cook pasta according to package instructions; drain and toss with olive oil.
- In a small bowl, whisk together dressing ingredients until well combined.
- 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