Description
Experience the vibrant flavors of fall with this delightful Fall Pasta Salad featuring Butternut Squash and Brussels Sprouts. This dish combines the sweetness of roasted butternut squash and crisp Brussels sprouts with juicy apples and fresh thyme, making it a perfect centerpiece for autumn gatherings or a quick, nutritious lunch. Topped with creamy goat cheese and drizzled with a delectable maple Dijon dressing, this salad is not only visually appealing but also packed with seasonal goodness. Enjoy it warm or cold, as a main dish or side—it’s versatile enough to fit any occasion!
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups Brussels sprouts, diced
- 2 cups butternut squash, diced
- 2 cups honeycrisp apples, diced
- 1 Tbsp fresh thyme, chopped
- 4 oz goat cheese (or feta)
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat oven to 400°F (200°C). Prepare a baking sheet with parchment paper.
- Toss diced butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper. Roast for 20 minutes.
- Add diced apples to the baking sheet and roast for another 10-15 minutes until fork-tender.
- Cook rotini pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
- Whisk together the dressing ingredients in a bowl until well combined.
- In a large bowl, combine cooled pasta, roasted vegetables, goat cheese, and dried cranberries (if using). Drizzle with dressing and toss to coat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 12g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg