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