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Fall Pasta Salad with Butternut Squash and Brussels

Fall Pasta Salad with Butternut Squash and Brussels
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Fall Pasta Salad with Butternut Squash and Brussels is a vibrant and nourishing dish that captures the essence of the autumn harvest. This delightful salad features roasted Brussels sprouts, sweet butternut squash, crisp apples, and creamy goat cheese, all tossed together with a maple Dijon dressing. Perfect for gatherings or a quick lunch, this salad combines seasonal flavors and wholesome ingredients to create a comforting yet refreshing meal. Whether served as a main dish or side, it’s sure to impress your guests and satisfy your cravings.

Ingredients

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with greased parchment paper.
  2. Toss butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper. Roast for 20 minutes.
  3. Add diced apples to the baking sheet and roast for an additional 10-15 minutes.
  4. Cook pasta according to package instructions until al dente; drain and toss with olive oil.
  5. In a small bowl, whisk together dressing ingredients until well combined.
  6. In a large bowl, mix roasted veggies, pasta, goat cheese, and cranberries. Drizzle with dressing and toss gently.

Nutrition

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