Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Introduction

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a delicious and vibrant dish perfect for cozy autumn days. Combining roasted vegetables, crisp apples, tangy goat cheese, and a maple dijon vinaigrette, it’s an easy salad that works great as a hearty lunch or a flavorful side.

Ingredients

• 8 oz dry rotini pasta
• 2 cups brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (honeycrisp recommended)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 oz goat cheese, plus more for topping (or feta cheese)
• ¼ cup dried cranberries (optional)
• For the Maple Dijon Vinaigrette Dressing:
• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 400℉ (200°C). Prepare a baking sheet lined with greased parchment paper. Dice the butternut squash, brussels sprouts, and apple.
2. Step 2: Toss the butternut squash and brussels sprouts with olive oil, thyme, salt, and pepper on the baking sheet. Roast for 20 minutes.
3. Step 3: Push the roasted vegetables to one side of the pan, add the diced apples, and continue roasting for another 10-15 minutes until everything is fork tender.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, aiming for al dente by cooking 1-2 minutes less. Reserve about a tablespoon of pasta water before draining.
5. Step 5: Toss the drained pasta with a drizzle of olive oil or reserved pasta water to prevent sticking. Let cool.
6. Step 6: Whisk together the vinaigrette ingredients—olive oil, balsamic vinegar, dijon mustard, maple syrup, minced garlic, salt, and pepper—until emulsified.
7. Step 7: Once the roasted vegetables have cooled, combine them with the pasta, goat cheese, and dried cranberries (if using) in a large bowl.
8. Step 8: Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately or refrigerate until ready to serve.

Tips & Variations

• Add olive oil to the pasta right after cooking to prevent sticking and enhance flavor.
• Omit the goat cheese and dressing if preparing the salad in advance; add both just before serving for best texture.
• Use pasta shapes with grooves, like rotini, to catch more dressing and add texture.
• Try substituting feta cheese for goat cheese if preferred.
• For a festive touch, use tri-color pasta to add vibrant colors to the salad.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If made ahead, keep the cheese and dressing separate and add them before serving. Reheat is not necessary; the salad is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any pasta with grooves or twists such as fusilli or penne works well to hold the dressing. Avoid very thin pasta, which may not stand up to the roasted vegetables.

Can I make this salad vegan?

To make it vegan, substitute the goat cheese with a plant-based cheese alternative or omit it entirely. Also, ensure your maple dijon dressing ingredients fit your dietary preferences.

Fall Pasta Salad with Butternut Squash, Brussels Sprouts, and Maple Dijon Vinaigrette Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

This Fall Pasta Salad with Butternut Squash and Brussels Sprouts is a vibrant, seasonal dish perfect for a light lunch or an autumnal side. It combines roasted butternut squash, brussels sprouts, crisp apples, and rotini pasta, tossed with a tangy maple Dijon vinaigrette and creamy goat cheese, delivering a delightful balance of sweet, savory, and fresh flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 8 oz dry rotini pasta
• 2 cups Brussels sprouts, diced
• 2 cups butternut squash, diced
• 2 cups apple, diced (preferably Honeycrisp)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 oz goat cheese (plus more for topping)
• ¼ cup dried cranberries (optional)

Maple Dijon Vinaigrette Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Preheat and Prepare Veggies: Preheat your oven to 400℉ (200°C). Line a baking sheet with greased parchment paper for easy cleanup. Dice the butternut squash, Brussels sprouts, and apple into bite-size pieces.
2. Roast Butternut Squash and Brussels Sprouts: Toss the butternut squash and Brussels sprouts with olive oil, fresh thyme, kosher salt, and black pepper. Spread them evenly on the prepared baking sheet. Bake for 20 minutes.
3. Add Apples and Continue Roasting: After 20 minutes, push the vegetables to one side of the sheet pan and add the diced apples. Roast everything together for another 10-15 minutes or until all items are fork-tender, adjusting time as needed.
4. Cook Pasta: While roasting, bring a large pot of salted water to a boil over medium-high heat. Cook the rotini pasta according to package instructions, or 1-2 minutes less for al dente. Drain, reserving about a tablespoon of pasta water. Toss pasta with a drizzle of olive oil or the saved pasta water to prevent sticking and let cool.
5. Prepare Maple Dijon Vinaigrette: In a small bowl or measuring cup, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, kosher salt, and black pepper until the dressing is well emulsified, about 1 minute.
6. Assemble Salad: Once the roasted veggies have cooled, combine them with the cooled pasta, goat cheese, and dried cranberries (if using) in a large bowl. Pour the maple Dijon vinaigrette over the salad and toss well to coat all ingredients thoroughly.
7. Serving Tip: If preparing in advance, store the salad without the cheese and dressing, then add them right before serving to maintain freshness and texture.

Notes

• Add a bit of olive oil to the pasta immediately after cooking to prevent sticking.
• For make-ahead meals, omit goat cheese and dressing until just before serving.
• Choose a pasta shape with grooves, like rotini, to hold more dressing for better flavor in every bite.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Pre-roast vegetables and prepare dressing ahead of time to save meal prep when ready to serve.

Keywords: fall salad, pasta salad, butternut squash salad, roasted vegetables, Thanksgiving side dish, vegetarian fall recipe, maple dijon dressing, healthy pasta salad