Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels is a delightful dish that captures the essence of autumn. Packed with roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese, this salad is perfect for gatherings or as a quick lunch. The maple dijon dressing ties everything together beautifully, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Seasonal flavors: Enjoy the taste of fall with roasted vegetables and fresh apples.
• Versatile dish: Great as an appetizer, side dish, or light lunch.
• Easy to prepare: Quick prep and cooking time make this salad accessible for any home cook.
• Healthy ingredients: Packed with nutrients from vegetables and fruits, it’s a wholesome choice.
• Customizable: Feel free to add your favorite toppings or substitute ingredients based on availability.

Tools and Preparation

Before you start cooking, gather your essential tools. Having the right equipment will streamline the process and help you create a perfect Fall Pasta Salad.

Essential Tools and Equipment

• Large pot
• Baking sheet
• Mixing bowl
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Large pot: Essential for cooking pasta evenly and efficiently.
• Baking sheet: Allows for even roasting of vegetables while making cleanup easy.
• Mixing bowl: Perfect for combining all the ingredients without mess.
• Whisk: Ensures your dressing is well mixed, providing consistent flavor throughout the salad.

Ingredients

This fall-inspired pasta salad is not only delicious but also simple to prepare. Here’s what you’ll need:

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 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 your oven to 400℉ (200°C). Prepare a baking sheet by lining it with greased parchment paper to simplify cleanup later.

Step 2: Roast the Vegetables

1. Dice the butternut squash, Brussels sprouts, and apple.
2. In a bowl, coat the butternut squash and Brussels sprouts in olive oil, fresh thyme, kosher salt, and black pepper.
3. Spread them on the prepared baking sheet. Bake for 20 minutes.
4. After 20 minutes, move the vegetables over on the baking sheet and add the diced apples. Roast for another 10–15 minutes or until fork-tender.

Step 3: Cook the Pasta

While your veggies are roasting:
1. Fill a large pot with water and bring it to a boil over medium-high heat.
2. Add salt to boiling water before adding the pasta.
3. Cook according to package instructions; if you prefer al dente pasta, subtract 1–2 minutes from recommended cooking time.
4. Drain excess water while saving about a tablespoon of pasta water. Toss drained pasta in olive oil or reserved pasta water to prevent sticking.

Step 4: Make the Dressing

In a small bowl or measuring cup:
1. Combine olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper.
2. Whisk together until well-emulsified—about 1 minute.

Step 5: Assemble Your Salad

Once roasted vegetables have cooled:
1. In a large bowl, combine cooled pasta, roasted veggies, goat cheese (and dried cranberries if using).
2. Pour dressing over salad ingredients; toss gently until everything is well coated.

Step 6: Serve Your Salad

If preparing in advance:
Keep goat cheese and dressing separate until serving time to maintain freshness. For an extra festive touch during Thanksgiving, consider using colorful pasta!

Enjoy this hearty yet refreshing Fall Pasta Salad with Butternut Squash and Brussels at your next gathering!

How to Serve Fall Pasta Salad with Butternut Squash and Brussels

This Fall Pasta Salad with Butternut Squash and Brussels is versatile and can be served in various ways to suit different occasions. Whether it’s a cozy family dinner or a festive gathering, these serving suggestions will enhance your dining experience.

As a Main Dish

• A hearty option that can stand alone, this pasta salad provides a filling meal enriched with seasonal flavors.

As a Side Dish

• Perfect for holiday gatherings, serve alongside roasted turkey or grilled chicken for a well-rounded plate.

In Individual Portions

• For a fancy touch, serve the salad in individual bowls or jars. This makes it easy for guests to enjoy and adds an elegant presentation.

With Extra Toppings

• Consider offering toppings like toasted nuts or seeds for added crunch. These can elevate the texture and flavor profile of the salad.

Chilled as a Picnic Option

• This pasta salad can be made ahead and served cold, making it ideal for picnics or outdoor events. Just pack in a cooler for freshness.

How to Perfect Fall Pasta Salad with Butternut Squash and Brussels

To ensure your Fall Pasta Salad shines, follow these simple tips. Each one will help you create a dish that is not only delicious but visually appealing as well.

• Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible. They add vibrant flavors and enhance the overall taste of the salad.
• Don’t Overcook the Pasta: Cook your pasta just until al dente to maintain its structure. This prevents it from becoming mushy when combined with other ingredients.
• Let Roasted Vegetables Cool: Allow the roasted veggies to cool before mixing them into the salad. This helps keep the goat cheese from melting too much.
• Adjust Seasoning: Taste your dressing before adding it to the salad. Adjust salt and pepper according to your preference for optimal flavor.
• Make Ahead: Prepare components separately ahead of time but combine them just before serving to preserve freshness and texture.
• Experiment with Cheese: If you prefer, substitute goat cheese with feta or another favorite cheese for different flavor profiles.

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

Pairing side dishes with your Fall Pasta Salad can create a delightful meal experience. Here are some great options that complement its flavors.

1. Roasted Chicken: Juicy roasted chicken pairs well with the earthy flavors of fall vegetables.
2. Grilled Veggies: Seasonal grilled vegetables add color and nutrition while enhancing the savory notes of the salad.
3. Quinoa Salad: A light quinoa salad offers a nutty contrast that balances out the richness of the pasta dish.
4. Garlic Bread: Warm garlic bread is always a crowd-pleaser and adds heartiness to your meal.
5. Crispy Kale Chips: These crunchy snacks provide a unique texture that complements the creamy elements in the pasta salad.
6. Apple Slaw: A refreshing apple slaw brings brightness and crunch, making it an excellent contrast to warm dishes.
7. Stuffed Peppers: Colorful stuffed peppers filled with grains or lentils serve as an attractive side full of nutrients.
8. Lentil Soup: A warm bowl of lentil soup offers protein-rich goodness that pairs beautifully with pasta salads.

Common Mistakes to Avoid

When making your Fall Pasta Salad with Butternut Squash and Brussels, watch out for these common pitfalls.

• Using Overcooked Pasta: Overcooking pasta can make it mushy. Follow package instructions closely and aim for al dente texture.
• Skipping the Cooling Step: Not letting the roasted veggies cool before mixing can lead to a warm salad. Allow them to cool to maintain the right texture.
• Ignoring Seasoning Levels: Failing to season properly can leave your salad bland. Use salt and pepper generously, and taste as you go.
• Choosing the Wrong Cheese: Using a cheese that doesn’t melt well can alter the texture. Stick to fresh goat cheese or feta for the best results.
• Making Dressing in Advance: Making the dressing too early can result in separation. Whisk it right before serving for a creamy consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 3-5 days.

Freezing Fall Pasta Salad with Butternut Squash and Brussels

• Not recommended due to potential changes in texture of vegetables.
• If necessary, freeze without cheese or dressing, and consume within 1 month.

Reheating Fall Pasta Salad with Butternut Squash and Brussels

• Oven: Preheat oven to 350°F (175°C), cover with foil, and heat for about 15-20 minutes until warmed through.
• Microwave: Heat in a microwave-safe bowl on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Warm gently in a skillet over low heat, adding a splash of olive oil if needed for moisture.

Frequently Asked Questions

This section addresses common queries about the Fall Pasta Salad with Butternut Squash and Brussels.

Can I use different types of pasta?

Yes! You can substitute any pasta shape you prefer, but rotini holds dressing well.

How long will this Fall Pasta Salad last?

When stored properly, it will last in the fridge for 3-5 days.

Can I add protein to my Fall Pasta Salad?

Absolutely! Grilled chicken or turkey would be great additions for extra protein.

Is this recipe suitable for meal prep?

Yes! It’s perfect for meal prep, just add dressing and cheese when ready to serve.

How do I customize my Fall Pasta Salad?

Feel free to add nuts, seeds, or different vegetables based on your preference!

Final Thoughts

This Fall Pasta Salad with Butternut Squash and Brussels embodies autumn flavors while being versatile enough for any occasion. Feel free to customize it by adding your favorite ingredients or adjusting the dressing. Enjoy this delightful dish at gatherings or as a healthy lunch option!