Print

Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Celebrate the flavors of fall with this vibrant Fall Pasta Salad featuring roasted butternut squash, Brussels sprouts, and crisp apples. This delightful dish is not only a feast for the eyes but also a delicious way to enjoy seasonal produce. Perfect for busy weeknights or as a side at family gatherings, this salad combines tender rotini pasta with sweet roasted veggies and a creamy maple dijon dressing. It’s easy to prepare, making it a go-to recipe for any occasion—once you try it, it will surely become a staple in your kitchen!

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups honeycrisp apple, diced
  • 1 Tbsp fresh thyme, chopped
  • 4 oz goat cheese (or feta)
  • 1/4 cup dried cranberries (optional)
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 Tbsp dijon mustard
  • 1 Tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss Brussels sprouts and butternut squash with olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add apples to the baking sheet and roast for an additional 10 minutes until tender and caramelized.
  4. Cook rotini pasta according to package instructions; drain and toss with olive oil.
  5. Whisk together dressing ingredients in a small bowl.
  6. In a large bowl, combine roasted veggies with pasta, goat cheese, cranberries (if using), and dressing. Toss gently to coat.

Nutrition

Find it online: https://ellatasty.com/fall-pasta-salad-with-butternut-squash-and-brussels/