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

Fall Pasta Salad with Butternut Squash and Brussels is a vibrant celebration of autumn flavors that brings warmth and nourishment to your table. Featuring roasted Brussels sprouts, sweet butternut squash, and crisp apples, this salad is perfect for any gathering or a cozy lunch. The creamy goat cheese combined with a delightful maple Dijon dressing creates a harmonious blend that elevates every bite.

Ingredients

Scale
  • 8 oz rotini pasta
  • 2 cups Brussels sprouts, diced
  • 2 cups butternut squash, diced
  • 2 cups honeycrisp apple, diced
  • 4 oz goat cheese (or feta)
  • ¼ cup balsamic vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss butternut squash and Brussels sprouts with olive oil, thyme, salt, and pepper. Roast for 20 minutes. Add apples and roast for an additional 10–15 minutes until everything is tender.
  3. Cook pasta according to package instructions until al dente; drain and toss with olive oil.
  4. In a bowl, whisk together dressing ingredients: balsamic vinegar, olive oil, Dijon mustard, maple syrup, minced garlic, salt, and pepper.
  5. Combine roasted vegetables with pasta in a large bowl along with goat cheese. Drizzle dressing over the top and toss gently before serving.

Nutrition

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