Fall Pasta Salad with Butternut Squash and Brussels
Savor the flavors of autumn with this vibrant Fall Pasta Salad featuring roasted butternut squash, Brussels sprouts, and crisp apples. This hearty dish is complemented by a creamy maple Dijon dressing that brings a delightful sweetness and tang to every bite. Perfect for gatherings or a fulfilling lunch, this salad is not only delicious but also nutritious, packed with seasonal ingredients that embody the essence of fall. Prepare it ahead of time and impress your guests with its colorful presentation and wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta
- 2 cups diced Brussels sprouts
- 2 cups diced butternut squash
- 2 cups diced honeycrisp apple
- 4 oz goat cheese (or feta)
- ⅓ cup extra-virgin olive oil
- 1 Tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup balsamic vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp maple syrup
- 1 clove garlic, minced
- ¼ tsp black pepper
- ¼ cup dried cranberries (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
- Toss the butternut squash and Brussels sprouts in olive oil, thyme, salt, and pepper. Roast for 20 minutes.
- Add diced apples to the pan and roast for an additional 10-15 minutes until fork-tender.
- Cook the rotini pasta according to package instructions; drain and toss in olive oil to cool.
- Whisk together the dressing ingredients until well combined.
- In a large bowl, mix cooled pasta, roasted vegetables, goat cheese, and cranberries (if using). Drizzle with dressing and toss gently to coat.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg