Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. With roasted Brussels sprouts, sweet butternut squash, and crisp apples, this salad is perfect for gatherings or a simple lunch. The creamy goat cheese paired with a maple Dijon dressing brings all the flavors together, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Flavorful Ingredients: Each component adds unique flavors and textures that complement each other beautifully.
• Easy to Prepare: With simple steps, you can whip up this salad in no time!
• Versatile Dish: Enjoy it as a side at Thanksgiving, or make it a main course for lunch.
• Healthy Choice: Packed with vegetables and wholesome ingredients, it’s nutritious and satisfying.
• Make Ahead Option: Prepare it in advance without worrying about losing freshness—just add the dressing before serving.

Tools and Preparation

Having the right tools makes cooking more enjoyable and efficient. Here are some essentials to help you create this delicious fall pasta salad.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Mixing bowl
• Whisk
• Knife and cutting board

Importance of Each Tool

• Large pot: Essential for boiling pasta; ensures even cooking.
• Baking sheet: Ideal for roasting vegetables evenly while allowing air circulation.
• Mixing bowl: Perfect for combining ingredients without spills or mess.
• Whisk: Helps emulsify the dressing quickly for smooth consistency.

Ingredients

For the Pasta 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

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 lined with greased parchment paper to simplify cleanup. 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 that time, scoot the vegetables over and add the apples. Cook for another 10–15 minutes until everything is fork-tender. Cooking times may vary based on your oven.

Step 3: Cook the Pasta

While veggies are roasting, cook your pasta in a large pot according to package instructions. Bring water to a boil over medium-high heat. Add salt before adding pasta to ensure flavor. For al dente pasta, cook it 1–2 minutes less than recommended on the box. Drain excess water but save about one tablespoon of pasta water. Toss drained pasta with olive oil or reserved pasta water to cool.

Step 4: Prepare the Maple Dressing

In a small bowl or measuring cup, combine all dressing ingredients. Whisk until well-emulsified—about one minute should suffice.

Step 5: Assemble Your Salad

Once vegetables are done roasting and cooled slightly, add them to a large mixing bowl along with cooled pasta, goat cheese, and optional dried cranberries. Pour on dressing and toss gently until everything is well coated.

Step 6: Serving Suggestion

If preparing in advance, wait to add goat cheese and dressing until right before serving to maintain freshness. For an extra festive touch during Thanksgiving or other celebrations, consider using colorful pasta!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This delightful Fall Pasta Salad is incredibly versatile, making it perfect for any occasion. Whether it’s a cozy family dinner or an inviting gathering, you can serve it in various ways to enhance the experience.

As a Main Dish

• A hearty option that can stand alone, especially for lunch. The protein from the goat cheese and the wholesome vegetables make it filling.

As a Side Dish

• Pair this salad with your favorite roasted chicken or turkey for a balanced meal. The flavors complement each other beautifully.

Cold or Warm

• Serve the pasta salad warm right after preparing for comforting warmth or chill it in the fridge for a refreshing cold dish.

With Extra Toppings

• Add toasted nuts like walnuts or pecans for crunch and added nutrition. A sprinkle of fresh herbs can also elevate the flavor profile.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To achieve the best results with your Fall Pasta Salad, consider these helpful tips that will enhance flavor and texture.

• Choose Fresh Ingredients: Use seasonal vegetables and fresh herbs for maximum flavor. Freshness greatly impacts the overall taste of the salad.
• Roast Vegetables Properly: Ensure even roasting by cutting vegetables into similar sizes and tossing them well in olive oil before baking.
• Cook Pasta Al Dente: Follow package instructions but reduce cooking time for al dente pasta. This keeps the pasta from becoming mushy when mixed with other ingredients.
• Let It Cool: Allow roasted vegetables to cool before mixing to prevent wilting the lettuce or warming up other components.
• Dress Just Before Serving: To maintain freshness, add dressing right before serving. This keeps everything crisp and flavorful.
• Experiment with Cheeses: If you want to change things up, try feta cheese instead of goat cheese for a different taste profile.

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

This pasta salad pairs wonderfully with various side dishes that complement its flavors. Here are some excellent options:

1. Roasted Chicken: A simple herb-marinated roasted chicken brings a savory touch that pairs perfectly.
2. Grilled Vegetables: Seasonal grilled veggies add color and additional flavors that enhance your meal.
3. Crispy Baked Sweet Potatoes: Their natural sweetness contrasts beautifully with the tangy dressing of the salad.
4. Quinoa Salad: A light quinoa salad with lemon vinaigrette provides a nutritious contrast while still being easy to prepare.
5. Garlic Bread: Warm garlic bread is always a hit; its buttery flavor complements the salad well.
6. Spinach and Strawberry Salad: This refreshing side adds a nice balance of sweet and savory flavors alongside your pasta dish.
7. Stuffed Bell Peppers: These can be filled with grains and spices, making them a colorful addition to your table.
8. Cheesy Broccoli Bake: A warm, cheesy side dish enhances comfort food vibes while providing an extra serving of veggies.

Common Mistakes to Avoid

To make your Fall Pasta Salad with Butternut Squash and Brussels perfect, steer clear of these common pitfalls.

• Not roasting the vegetables enough: Ensure your butternut squash and Brussels sprouts are caramelized for optimal flavor. Check them frequently to avoid undercooking.
• Overcooking the pasta: Follow the package instructions closely and aim for al dente. Overcooked pasta can become mushy and lose its texture.
• Skipping the cooling step: Letting the roasted vegetables cool before mixing will prevent wilting and maintain the integrity of your salad.
• Not using enough seasoning: Make sure to season each layer. This enhances flavor throughout the dish rather than just on the surface.
• Making it too early: If preparing in advance, wait to add cheese and dressing until just before serving for the freshest taste.

Storage & Reheating Instructions

Refrigerator Storage

• Item: Store in an airtight container.
• Item: Lasts up to 3 days in the refrigerator.
• Item: Keep the dressing separate until ready to serve.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Item: Not recommended for freezing due to texture changes in pasta and veggies.
• Item: If you must freeze, consider omitting cheese and dressing before freezing.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat to 350°F (175°C) and heat for about 15 minutes covered with foil.
• Microwave: Heat in short intervals, stirring between sessions until warm.
• Stovetop: Warm over low heat in a pan, adding a splash of olive oil to preserve moisture.

Frequently Asked Questions

Here are some common questions about making this delicious Fall Pasta Salad with Butternut Squash and Brussels.

Can I use a different type of pasta?

Yes, feel free to substitute rotini with any pasta shape you prefer, such as farfalle or penne.

How can I make this dish vegan?

Simply omit the goat cheese or use a plant-based alternative, such as nutritional yeast or vegan feta.

What can I add for extra protein?

Consider adding grilled chicken or chickpeas for a hearty addition that complements the salad well.

How do I adjust flavors if it’s too sweet?

If you find the salad too sweet from apples or maple syrup, add a dash more vinegar or lemon juice for balance.

Can I make this salad ahead of time?

Yes! Just assemble everything except for the cheese and dressing until you’re ready to serve.

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels is not only vibrant but also packed with seasonal flavors. It’s perfect for gatherings or an easy lunch option. Feel free to customize it by adding your favorite proteins or using different seasonal vegetables!