Fall Pasta Salad with Butternut Squash and Brussels

If you’re looking for a delicious way to celebrate the flavors of fall, this Fall Pasta Salad with Butternut Squash and Brussels is just what you need! This recipe combines roasted Brussels sprouts, sweet butternut squash, and crisp apples, all harmonizing beautifully with tender pasta. It’s perfect for busy weeknights or as a delightful side dish for family gatherings. Trust me, once you try it, this salad will become a staple in your kitchen!

This dish is not only packed with flavor but also provides a vibrant pop of color that brightens up any table setting. The creamy goat cheese and maple dijon dressing add an extra touch of warmth and richness that makes this salad truly special.

Why You’ll Love This Recipe

• Easy to Prepare: Whip this up in under an hour! Perfect for those nights when you want something comforting without spending all day in the kitchen.
• Family-Friendly: Kids love the fun shapes of rotini pasta and the sweetness of roasted veggies. It’s a great way to sneak in some healthy ingredients!
• Make-Ahead Convenience: Toss everything together and store it in the fridge. Just add the goat cheese and dressing before serving for a fresh taste!
• Deliciously Flavorful: The combination of roasted vegetables and tangy dressing creates a symphony of flavors that will keep everyone coming back for seconds.
• Seasonal Ingredients: Celebrate fall with seasonal produce that’s not only tasty but also nutritious!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create our delicious Fall Pasta Salad with Butternut Squash and Brussels. These are all easy to find at your local grocery store!

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 quite flexible! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap the Cheese: If you’re not a fan of goat cheese, feta works wonderfully too! It brings a different flavor profile that complements the salad nicely.
• Add More Veggies: Throw in some roasted carrots or sweet potatoes for added texture and flavor. They pair beautifully with the other ingredients.
• Include Nuts or Seeds: For some crunch, toss in some toasted walnuts or pumpkin seeds. They add a lovely nutty flavor and extra nutrition.
• Try Different Dressings: Experiment with different dressings like tahini or yogurt-based sauces for varied tastes.

How to Make Fall Pasta Salad with Butternut Squash and Brussels

Step 1: Preheat Your Oven

Preheat the oven to 400℉ (200°C). This step is crucial because roasting brings out the natural sweetness in our veggies. Line a baking sheet with greased parchment paper for easy clean-up later on.

Step 2: Roast the Vegetables

Dice your butternut squash, Brussels sprouts, and apple. Add them to your baking sheet, drizzle with olive oil, sprinkle fresh thyme, salt, and pepper, then mix well. Bake for 20 minutes before adding the apples; continue cooking until everything is fork-tender. This roasting time allows for caramelization that enhances their flavors.

Step 3: Cook the Pasta

While your veggies roast away, cook your pasta in boiling salted water according to package instructions. If you prefer al dente, cook it just shy of the recommended time. Drain it while reserving a tablespoon of pasta water; tossing it with olive oil helps prevent sticking as it cools.

Step 4: Make the Maple Dressing

In a small bowl or measuring cup, whisk together all dressing ingredients until well combined. This will create a lovely emulsion that coats every bite of your salad beautifully.

Step 5: Assemble Your Salad

Once your roasted veggies have cooled down a bit, combine them with cooled pasta, goat cheese, and cranberries (if using) in a large bowl. Pour over your dressing and toss gently until everything is well-coated. This step ensures each ingredient shines through!

Step 6: Serve or Store

If you’re making this salad ahead of time, wait to add goat cheese and dressing until right before serving. For festive gatherings like Thanksgiving, consider using colorful pasta shapes for an eye-catching presentation!

Now you’re all set to enjoy this wonderful Fall Pasta Salad with Butternut Squash and Brussels! I can’t wait for you to try it—happy cooking!

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

Creating the perfect Fall Pasta Salad is all about attention to detail, and these helpful tips will ensure your dish shines!

• Roast Veggies Until Golden: Aim for a beautiful golden color on your roasted vegetables; this enhances their flavor and adds a delightful crunch to your salad.
• Choose the Right Pasta: Opt for rotini or other shapes that can hold onto the dressing and mix well with the veggies. This ensures every bite is bursting with flavor.
• Adjust Dressing to Taste: Feel free to tweak the dressing ingredients according to your preference. Adding a bit more maple syrup can sweeten the salad, while extra balsamic vinegar can add zing.
• Make Ahead for Flavor Development: If time allows, prepare the salad a few hours in advance, allowing the flavors to meld together beautifully. Just remember to add cheese and dressing just before serving!
• Experiment with Add-Ins: Don’t hesitate to customize this recipe! Consider adding nuts like walnuts or pecans for extra crunch or even some spinach for added greens.

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

Serving this vibrant pasta salad is as enjoyable as making it! Whether it’s for a cozy family dinner or a festive gathering, presentation matters.

Garnishes

• Chopped Fresh Herbs: Sprinkle fresh parsley or additional thyme over the top right before serving for a pop of color and freshness.
• Extra Goat Cheese Crumbles: A little extra cheese on top not only looks appealing but also enhances the creamy flavor profile of the dish.

Side Dishes

• Garlic Bread: Crunchy garlic bread is a classic pairing that complements the flavors in this salad beautifully, providing an irresistible savory touch.
• Roasted Vegetable Medley: A simple medley of seasonal roasted vegetables enhances the fall theme and adds variety in texture alongside your pasta salad.
• Simple Green Salad: A light green salad with lemon vinaigrette balances out the richness of the pasta salad while adding freshness to your meal.
• Stuffed Acorn Squash: For an elegant touch, stuffed acorn squash can create a stunning centerpiece at your table while echoing that wonderful autumnal flavor profile.

Enjoy crafting this delightful dish that captures all that fall has to offer!

Make Ahead and Storage

This Fall Pasta Salad with Butternut Squash and Brussels is not only delicious but also perfect for meal prep! You can easily make it ahead of time, making your busy weeknights a breeze.

Storing Leftovers

• Store any leftover salad in an airtight container in the refrigerator.
• It will stay fresh for up to 3 days.
• Keep the dressing separate until you’re ready to serve for optimal freshness.

Freezing

• While it’s best enjoyed fresh, you can freeze the roasted vegetables separately if needed.
• Place them in a freezer-safe bag, removing as much air as possible.
• They can be frozen for up to 2 months. Thaw overnight in the refrigerator before using.

Reheating

• To reheat the roasted vegetables, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• The pasta is best served cold or at room temperature, so consider enjoying it straight from the fridge!

FAQs

Here are some common questions about this recipe!

Can I customize the Fall Pasta Salad with Butternut Squash and Brussels?

Absolutely! Feel free to swap out the veggies based on your preferences or what you have on hand. Kale, spinach, or even roasted carrots would work beautifully!

How do I make this Fall Pasta Salad with Butternut Squash and Brussels dairy-free?

You can substitute goat cheese with a dairy-free cheese alternative or simply omit it altogether. The salad will still be flavorful and satisfying!

What type of pasta works best for this dish?

Rotini is a great choice since it holds onto the dressing well. However, you can use any short pasta like penne or fusilli that you prefer.

Can I add protein to this salad?

Definitely! Grilled chicken, chickpeas, or even roasted nuts would add a nice protein boost and make it more filling.

What dressing pairs well with this Fall Pasta Salad?

The maple dijon dressing complements the roasted flavors perfectly. If you’re looking for alternatives, consider a balsamic vinaigrette or a lemon olive oil dressing.

Final Thoughts

I hope you enjoy making this delightful Fall Pasta Salad with Butternut Squash and Brussels as much as I do! It’s not just a dish; it’s an experience that brings warmth and comfort to any table. Whether you’re serving it at a gathering or enjoying a cozy lunch at home, it’s bound to impress. Happy cooking!